Pineapple Curry With Cashew Nuts

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“This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a pot.
  2. Toss in onions and fry until golden.
  3. Add curry leaves and lemon grass and continue to saute until the onions are brownish in colour.
  4. Fold in all the remaining ingredients except cashewnuts.
  5. Cook on low heat for 12 minutes.
  6. Add half the fried cashewnuts and mix well.
  7. Garnish with the remaining cashewnuts and curry leaves.
  8. Serve hot.
  9. Enjoy!

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