Wednesday, August 18, 2010

Drumstick Tomato curry

After a memorable rejuvenating long holiday, we are back home and to the world of interesting recipes.

Drumstick tomato curry is another nutritious curry. Drumstick is known to be a good source of iron which is why it is commonly used in most recipes in India.

Preparation time: 20-30 mins

Serves: 2


Drumsticks (munnakaada) 1
Medium sized Tomatoes 2
Onion 1
Green peas 1cup
Fresh and grated coconut 2tsp
Green chilly 1
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (Urad dal/uddipappu) 1tsp
Curry leaves 4-5
Red chillies 2
Refined cooking oil 2-3 tsps
Salt to taste


Cut the drumstick into tiny pieces removing the fibrous strings. Slit the pieces to make cooking easier. Cut the tomatoes into cubes and chop the onion into small cubes. If using fresh green peas boil them for 10 mins.

Grind to fine paste: 2 tsps fresh and grated coconut, 1 tsp cumin, 1 green chilly and a pinch of salt.

In a kadai/pan (bandli/mookudu), heat oil. Once hot, add mustard seeds and ad they pop add cumin, black gram, curry leaves and red chillies. As the seasoning is done add the onion cubes and cook till the onions are soft and transparent. Add drumsticks, tomatoes, green peas, salt and sauté. Cover and cook for 5 mins. The tomatoes will leave water that is enough to cook the drumsticks as well, but if required a quarter cup of water can be added.
Once the drumsticks are well cooked, add the above ground coconut cumin paste and stir for 2 mins. Cook for 5 more mins on simmer till the gravy thickens. Add water if required and cook to desire level of consistency.

Drumstick tomato curry is a rice and an Indian bread supplement. It does taste awesome when served with plain rice and potato fryums to munch along.

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