Cooking with Lounge | Gherkin curry

Cooking with Lounge | Gherkin curry

Beeja Manoli Uppukari

Serves 3


500g tindli (gherkins)

200g whole cashewnuts

50ml coconut oil

5g mustard seeds

3g red chillies

10 green chillies, slit

2g curry leaves

1/2 coconut, grated

Salt to taste

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Blanch tindli and cashew with salt and some green chillies, and keep aside.Take a pan, heat coconut oil and temper with mustard seeds and whole red chillies. Add the green chillies, and curry leaves and sauté for a while. Add tindli, cashewnuts, salt and cook till the gherkins are cooked.

Stir in the grated coconut. Check seasoning and serve hot.