Category : Recipes

Sub Category : Vegan/Vegetarian

INGREDIENTS OF DRUMSTICK CURRY
5 Servings
7 scraped drumstick
1 1/2 tablespoon refined oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 pinch asafoetida
8 cloves chopped garlic
1 chopped green chilli
2 medium chopped onion
3 finely chopped tomato
1 teaspoon red chilli powder
1/4 teaspoon powdered turmeric
3 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon garam masala powder
1 tablespoon curry leaves
3 pinches salt
1 1/2 tablespoon powdered jaggery
HOW TO MAKE DRUMSTICK CURRY
Step 1 / 6
Boil two cups of water. Add 1/2 tsp of salt. Add drumstick pieces and cook until soft. Once done, drain the extra water.
Step 2 / 6
Heat oil in a pan over medium flame. Add mustard seeds and allow them to splutter. Then add cumin seeds and a pinch of asafetida. After few seconds, add chopped green chilies and garlic and saute for 1-2 minutes.
Step 3 / 6
Now add onions and saute them on low flame until they turn pink. Add chopped tomatoes and cook for another 2-3 minutes until they become mushy and separate from the oil.
Step 4 / 6
Once the onion-tomato mixture is cooked, add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala and stir-fry for a while.
Step 5 / 6
Now add cooked drumsticks and mix well. Add about 1/2 cup of water (drained) and cook for 3-4 minutes on medium flame.
Step 6 / 6
Add salt and jaggery and cook for 3 minutes more. Garnish the side dish with curry leaves. Serve hot with hot steamed rice or parathas.