Ingredients:
6 drumsticks, peeled cut in fingers
3 potatoes, cut in chunks
1 onion finely chopped
1 tomato finely chopped
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1 tsp. Maharasthrian black masala (kaala masala)
salt to taste
1 tsp. wheat flour
1/2 tsp.mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
Grind Together:
1 small onion
5 garlic flakes
2" piece ginger
2 red chillies
1/2 tsp. cumin seeds
1 tsp. sesame seeds
5-6 cashews
2 long tamarind strips
1 stalk mint leaves, plucked
1 tbsp. curds
Method:
- Heat 1 tbsp. oil, fry ground paste till oil separates
- Keep aside.
- Meanwhile, heat remaining oil in another large pan.
- Add mustard seeds, curry leaves, asafoetida, allow to splutter.
- Add potato and drumsticks, stir, sprinkle a little water, cover to cook.
- Sprinkle water frequently, stirring each time, to cook evenly.
- When potatoes are soft to pressure
- Add all dry masala powders, salt, tomato, onion.
- Stirfry till onions turn soft.
- Add ground paste, half cup water, stir and cook further 2-3 minutes.
- Sprinkle wheat flour, stir immediately to blend
- Take off fire after a minute.
- Pour into serving dish, garnish with chopped coriander.
- Serve hot with rotis, phulkas, jowar or millet chappatis.
Making time: 45 minutes
Makes: 5 servings
Shelflife: 2 days
Drumsticks Dishes's Index
