Tuesday, May 1, 2012

Drumstick Gravy




Drumstick -  4 nos (chopped)

Onion - 2 nos (medium size, chopped) 

Tomatoes - 4 nos (chopped)

Green chilly - 1 (slitted) (optional)

Red chilly powder- 1 tbs

Coriander powder - 2 tsp

Turmeric powder - 1 tsp

Coconut - 1 cup (shreded)

Garlic - 6 pods

Cumin seed(jeera) - 1 tbs

Mustard seeds - 1 tsp

Asafoetida - a pinch

Curry leaves - a handfull

Coriander leaves - to garnish

Oil as you need

Salt to taste


Wash and Chop the drumstick, onion , tomato , curry and the coriander leaves.

Grind the shreded coconut , cumin seeds , a few curry leaves and garlic pods.

In a pan, at medium flame,  put oil  to heat, add mustard and allow to splutter and 

then add asafoetida ,curry leaves, chopped onion , tomato, 

green chilly and the drumstick.  Stir well. 

In a bowl put red chilly powder, coriander powder,

turmeric powder and salt and add a little water make it like a batter.

When the drumstick mingle with onion tomato add the batter and a cup of water. 

Stir gently  and cook till the drumstick comes soft. 

Don't break the drumstick pieces. 

when the masala gets dry add the ground coconut paste and   1/4 cup of water.

Stir gently. Slow the flame. 

After 5 or 10 minutes the oil in the gravy separates from the gravy. 

This is the correct stage to put off the flame. 

Garnish with coriander leaves. 

This gravy is nice match to hot rice or chapattis , or as side dish....

No comments:

Post a Comment