DRUMSTICK CURRY

Drumstick curry is a simple and easy recipe and a very good option for the dinner. It curry can be made differently at different places as only Indian cuisine can boast of such a variety!!!! Drumsticks are widely used in South Indian cooking. They impart a lovely aroma to every dish and  can increase the flavour of the dish. Apart from this unique flavour that it has, this is a vegetable also having numerous health benefits. They are good source of vitamin C and dietary fiber. You can prepare hundreds of recipes with a single vegetable. Here is an irresistible recipe featuring aromatic and flavourful drumstick tempered with traditional spices and powders. The combination of tender drumsticks and traditional spices is absolutely delightful. I have two different recipes for this drumsticks of which I am sharing one with you all. Hope you like this recipe, if yes then don’t forget to comment in comment box below.

INGREDIENTS:

3-4 Drumsticks cut into small pieces.

2-3 tablespoon Onion-coconut paste [see notes]

¼ teaspoon Turmeric Powder

2-3 teaspoons Red Chilli Powder

2 teaspoon Dry Coriander Powder

3 teaspoon Kala/ Goda / Garam Masala [I used kala masala for my gravies]

Salt as per taste

Oil

Water for gravy

Chopped Coriander

METHOD:

STEP 1 – Wash and pat dry the drumsticks. Cut them  into desired sized pieces. Boil them in salt water till tender.

[see notes] Don’t throw the water, just use it for the gravy.

STEP 2 – In a wide pan heat oil

and add the onion-coconut paste in it. [see notes]

STEP 3 – Add dry spice powders in it,

mix well and sauté for 1-2 minutes.

STEP 4 – Now add the cooked drumsticks in it

and give a nice stir and cook it in masala for 2-3 minutes.

STEP 5 – Now add sufficient water for the desired thickness of curry.[if cooking drumsticks in water before hand and using the same water for gravy then don’t add salt in the gravy as it’s already there in the water, adjust it if needed].

STEP 6 – Let it boil and cook further for 5 minutes.

STEP 7 – Switch off the heat and garnish it with chopped coriander and serve hot.

Serve hot with chapatti, jowar bhakri or steamed rice and enjoy.

NOTES: ONION-COCONUT paste:

*Dry roast the chopped onion with little oil. Dry roast sliced dry coconut separately. Cool it. Then add ginger and garlic cloves in it with the thick coriander stems [which we generally throw away in dustbins]. Grind it in a mixie till fine paste. [don’t use much water while grinding, it minimise the shelf life of the paste].  Use this paste for any veg/ non-veg gravies. I always keep this ready, stored in my refrigerator for weekly purpose.

*You can skip STEP 1 if you directly cook the drumsticks in the gravy itself.

*No need to roast the paste for a longer time as we have roasted it before grinding.