Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high heat, then add 1 tsp brown or black mustard seeds. When seeds start to pop, add the drained cashews, 15-20 curry leaves, 1 jalapeño pepper (seeded and julienned lengthwise), 1 cup frozen green peas, 1 ½ tsp salt, and ¼ cup water. Mix well, bring to a boil, then cover and reduce to a simmer for 5 mins. Recipe from Madhur Jaffrey’s World Vegetarian cookbook. (May 2015)
Note: Our pantry sometimes runs out of curry leaves, in which we use a handful (5-6) bay leaves instead. The photo above is from a bay leaf day. (Jan. 2023)
Cooking Adventures 