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.

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    thanks for sharing!
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