Ingredients:

• 1.25 cups – sliced Onions
• 3 – large tender and fresh drumsticks, cut to finger length
• 3/4 cup – cashews soaked, in warm water for 1 hour
• 2 – green chillies, slit
• 1 tbsp – Ginger Garlic paste
• 2 – potatoes, peeled and cubed
• 1 tsp – Red Chilli powder
• 1 tbsp – biryani masala powder
• Salt to taste
• 45 ml – Peanut oil
• 1 sprig – Curry leaves
• 1/4 tsp – mustard
• 1/4 tsp – cumin
• 4 – green cardamoms.

Method:

1. Pressure cook drumsticks and potatoes with salt and a little water for 1 whistle on a medium flame.
2. Heat a deep pan with oil and add curry leaves, cardamom, mustard, cumin and green chillies, saute for a minute
3. Add the onions and fry on medium flame till they turn completely brown and not burnt
4. Add ginger garlic paste and saute quickly.
5. Now add cashews, masala powder and chilli powder, fry for a minute and pour the stock that is left in the cooker. Set the drumsticks and potatoes aside
6. When this mix comes to a boil, add drumstick and potatoes.
7. Mix well and cook till the vegetables are done and no water is left.
8. Serve after a while.
9. Recipe courtesy: Swasthi’s Indian Food Blog