Ingredients:
5 drumsticks, scraped, cut in 2"-3" pieces
3 ripe firm tomatoes, grated
1 onion grated
2 flakes garlic grated
1" piece ginger, grated
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1 tbsp. coconut, finely scraped
1 tsp. red chilli powder
1 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
2 pinches asafoetida powder
1/2 tsp. sugar
salt to taste
1/2 tsp. each cumin & mustard seeds
1 tbsp. oil
Method:
- Heat oil, add cumin & mustard seeds, asafoetida
- Allow to splutter.
- Add ginger, onion, garlic, stirfry till oil separates.
- Add drumsticks, stir, cover and simmer till halfdone, stirring occasionally.
- Add tomato, curryleaves, coconut, stir
- Cover and cook till drumsticks are almost done.
- Add all dry masalas, sugar, salt, 1/4 cup water.
- Cover and cook till drumsticks are tender to touch.
- Pour into serving bowl, garnish with coriander leaves.
- Serve hot with thin phulkas, puris or steamed rice.
Making time: 30 minutes
Makes: 4-5 servings
Shelflife: Best fresh, refrigerated-2 days
Drumsticks Dishes's Index
