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Drumstick Tomato Curry

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.