Monday, 18 May 2015
2 drumsticks, remove skin, cut into 2″ pieces, roast in a tsp of oil for 3-4 mts
1 large onion, finely chopped
2 tomatoes, finely chopped, heirloom work best!
10-12 fresh curry leaves
3-4 garlic cloves, slightly crushed
pinch of turmeric pwd
1 tsp red chilli pwd (adjust)
salt to taste
1/2 tsp grated jaggery (optional)
1 tbsp coriander leaves
1/2 tbsp oil
1 Heat oil in a vessel. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
2 Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd and salt. Combine well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat, add the roasted drumsticks and cook covered for another 5 mts.
4 Add a glass of water, jaggery, adjust salt and cook covered till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis or rice.