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Pineapple Curry With Cashew Nuts

This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Heat oil in a pot.
  • Toss in onions and fry until golden.
  • Add curry leaves and lemon grass and continue to saute until the onions are brownish in colour.
  • Fold in all the remaining ingredients except cashewnuts.
  • Cook on low heat for 12 minutes.
  • Add half the fried cashewnuts and mix well.
  • Garnish with the remaining cashewnuts and curry leaves.
  • Serve hot.
  • Enjoy!
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"This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!"
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  1. Charishma_Ramchanda
    This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!
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