Ingredients:
5 long fleshy drumsticks
1 tomato finely chopped
1 small capsicum finely chopped
1" piece ginger grated
2 stalks curry leaves
2 green chillies, slit in half
1 tbsp. coriander leaves finely chopped
2 tsp. thick tamarind pulp
1/2 cup gramflour
1 tsp. red chilli powder
1/2 tsp. coriander seeds (dhania) powder
1/4 tsp. garam masala powder
3-4 pinches asafoetida
1/2 tsp. sugar
salt to taste
1/2 tsp. each cumin & mustard seeds
2 tbsp. oil
Method:
- Clean, scrape, cut into fingers size pieces
- Boil drumstick pieces in 5 cups water, till tender.
- Remove, drain, save water and keep aside.
- Open fingers into vertical strips, usually 3 apiece.
- Heat oil in a large heavy pan
- Add cumin, mustard seeds, allow to splutter.
- Add curryleaves, chillies, ginger, asafoetida, stir.
- Add tomato, capsicum, drumsticks, stirfry for 2 minutes.
- Add all dry masalas, salt and sugar to drained drumstick liquid.
- Add gramflour, mix to a thin paste, adding more water if required.
- Stir so no lumps are left.
- Pour into simmering drumsticks, stir well till it starts boiling.
- Cover, simmer till gravy becomes thick and bubbly.
- When oil starts separating a bit, remove, pour into serving dish.
- Garnish with coriander leaves, serve hot with parathas or phulkas.
Making time: 30 minutes
Makes: 5 servings
Shleflife: Best fresh
Drumsticks Dishes's Index
