Ingredients
Directions
Heat oil in a pan and add mustard seeds, dry red chilies followed by curry leaves, cashews, ginger, green chilies and onions. Cook for a two minutes.
Now add chopped pumpkin, cauliflower and potatoes. Add all the spices mix well and cook covered for 7-10 minutes.
Remove lid after ten minutes and add spinach leaves, lemon juice, salt and coconut milk and water.
Mix well cover and cook again till are vegetables are soft and cooked well.
Enjoy warm with rice or parantha.
Cooking tip: Add water as per your desired consistency. If you want a thick curry you can skip adding water however make sure vegetables are not dry. They should have thick curry.
Ingredients
Directions
Heat oil in a pan and add mustard seeds, dry red chilies followed by curry leaves, cashews, ginger, green chilies and onions. Cook for a two minutes.
Now add chopped pumpkin, cauliflower and potatoes. Add all the spices mix well and cook covered for 7-10 minutes.
Remove lid after ten minutes and add spinach leaves, lemon juice, salt and coconut milk and water.
Mix well cover and cook again till are vegetables are soft and cooked well.
Enjoy warm with rice or parantha.
Cooking tip: Add water as per your desired consistency. If you want a thick curry you can skip adding water however make sure vegetables are not dry. They should have thick curry.
