DRUMSTICK CURRY RECIPE / NUGGEKAI CURRY
Ingredients
- 5-7 nos drumstick, tender
- 2 medium size onion, Sliced
- 1 medium size tomato, chopped
- 1 tsp ginger-garlic paste, optional
- 2-4 nos Green Chillies, Slit
- 1 cup coconut
- 1 tsp Tamarind
- small piece Jaggery
- Salt to taste
For tempering
- 2-3 sp Coconut Oil
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds / methi seeds
- few Curry Leaves
for Masala
- 1 tsp Chilli Powder
- 1/2 tsp Pepper powder
- 1 tsp Coriander powder / Dhania powder
- 1/2 tsp Turmeric / Haldi powder
Instructions
- Cut drumstick into 2" pieces. While cutting .. lightly peel the outer strings and discard.
- Splutter mustard and methi in coconut oil. Later add Curry leaves, slit green chillies, sliced Onion, ginger garlic paste. Saute till translucent.
- Add tomatoes .. saute till mushy.
- Add in chilli powder, pepper powder, coriander powder, haldi and salt. Saute on low heat for a minute.
- Add drumstick pieces .. saute for 1-2 mins.
- Add finely ground coconut/coconut milk, Tamarind water, little jaggery and salt to taste. Mix.
- Add water as required .. mix. When it starts boiling .. pressure cook for 2 whistles. When pressure releases, add a tsp of coconut oil and mix.
- Drumstick Curry is ready. Enjoy with rice.
