Drumstick Curry
From petoo 16 years ago
- 15 minutes to make
- Serves 4
This curry is rarely cooked nowadays as new housewives have sveral new things to try. But whenever my mother prepares this, I can't simply wait to jump over it! Hmmm.. delicious!! Note: Drumstick has hard fibres and eating it is slighly cumbersome for people not used to eating by hand! Read more You need to suck the jucy drumstick and throw the fibres. It looks funny but eating them is great fun! See less
Ingredients
- 400gm - fresh drumsticks (not too tender or toomatured) shopping list
- 2 large potatoes peeled and diced (1/2") shopping list
- 1 tsp "punchforan" (mix of 5 common Indian full seed spices consisting of equal volumes of fenugreek, mustard, cumin, kalaunji, and azwain) shopping list
- 1 full dry redchilli broken into 2 pieces shopping list
- 1 tsp red chili powder shopping list
- 1 tsp coriander seed powder shopping list
- 1 tsp turmeric powder shopping list
- 2 tsp mustard seed paste shopping list
- 1 large tomato chopped shopping list
- 2 cup water shopping list
- 2 tbsp oil shopping list
- salt to taste shopping list
How to make it
- Cut drumsticks into finger's length pieces (2-1/2"). Remove some of the outer hard fibres of the sticks to expose the inner soft layer.
- Place the "kadai" (Indian style deep frying pan) on stove on medium flame and wait a few seconds for the pan to heat up.
- Pour oil in the kadai to heat up till some fumes start appearing.
- Put "panchforan" and dry red chili pieces. Wait for a few seconds for the seeds to crackle.
- Add potato chunks and drumstick fingers and stir fry for 1 minute.
- Add turmeric powder and salt and stir fry for another 1 minute.
- Add garlic paste (or crushed skinned garlic) and stir fry for 1 minute.
- Add red chili powder and coriander seed powder and stir fry for another 1 minute.
- Sprinkle some water while stir frying so that the curry does not burn.
- Add chopped tomato and keep stirring the mix till tomato becomes soft.
- Add water bring to boil. Add mustard seed paste, wait for 1/2 minute and reduce flame.
- Cover the "kadai" with lid and simmer for a 2-3 minutes till drumstick fingers and potato cubes are sfot.
- Switch off the stove, and leave for 1 minute for the flavour to develop.
- Remove from stove and serve hot. Garnish with coriander leaves if you like.
- The curry is best served with rice or roti.
People Who Like This Dish 3
- midgelet Whereabouts, Unknown
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- petoo Chennai, IN
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