Drumstick curry recipe
DRUMSTICK GRAVY
INGREDIENTS
- Tender Drumstick – 2
- Potato peeled and diced length wise – 1 [optional]
- Freshly grated coconut – ¾ cup
- Onion – 1
- Tomato – 1
- Tamarind – small marble sized ball
- Chilli pwdr – 1 1/2 tsp or as per taste
- Coriander pwdr – 2 tsp
- Turmeric pwdr – ½ tsp
- Jeera – 1 tsp
- Oil – ½ tbsp.
- Mustard seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Asafoetida – a pinch
- Shallots finely chopped – 3
- Curry leaves – few
- Salt as per taste
PREPARATION.
- Chop the top and bottom of the drumstick , also try to scrap the outer covering abit. Cut the drumstick into 2 ½ inch lengthwise.
- Soak the tamarind in hot water and extract the pulp or juice.
- Grind coconut + onion + tomato + chilli pwdr + coriander pwdr + turmeric pwdr + jeera into a very fine paste.
METHOD
Take the coconut masala paste in a pan .
Add 2 1/2 – 3cup water + tamarind juice to it and mix well .[ it should be very watery as we are going to cook it for 15 -20 minutes ]
Adjust salt.
Keep it on medium flame and allow it to boil.
As it starts boiling add the drumstick and potato .
Allow it to cook by keeping the pan open so that the raw smell of the masalas leave.
Cook for 15 minutes on medium flame till the potatoes become soft and the gravy reduces to half and becomes semi thick .
Heat oil in a small pan, add mustard seeds + fenugreek seeds and let it crackle .
Add shallots + curry leaves and fry till shallots brown.
Add asafoetida.
Add this tempering into the drumstick gravy.
Gravy is ready ,serve hot with rice and sidedish.
NOTES
You can slit the drumstick half way.
Use coconut oil for more flavour while tempering.
Instead of chilli pwdr we can use sambar pwdr.
You can also add little cooked mashed dal to it.
If you omit potato then reduce water level and cook for 10 minutes.
You can make the same gravy with other veges like cluster beans, yellow pumpkin, ladies finger, brinjal etc..but for more flavour fry these veges before adding and let the gravy be thick.
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