Drumstick Curry
Drumstick curry -Drumsticks and peas cooked in a tangy tomato sauce
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Drumsticks
- 3 Tomatoes / Tamatar (chopped)
- 1/2 CUP Green Peas / Hari Matar (boiled )
- 1 TSP Green chilies/Hari Mirch (chopped)
- 1/2 tsp Ginger / Adrak
- 1/2 tsp Turmeric powder-1/2 tsp
- 3/4 tsp Red Chili Powder/ Laal Mirch
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Sugar / Chini
- 2 tsp Yoghurt (optional)
- To Taste Salt / Namak
- 2 tbsp Cooking oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 1/3 tsp Asafoetida / Hing powder
- 8 Curry leaves
Instructions
- 1
Wash and scrape or peel the drumsticks and chop into 2.5 inch pieces.
- 2
Grind tomatoes,green chili and ginger and make a smooth puree.
- 3
Add 1.5 cup water,1/2 tsp salt, 1/3 tsp turmeric and chopped drumsticks in the pressure cooker.
- 4
Pressure cook for 1 whistle,wait for 2-3 minutes and then release the pressure,strain the drumsticks and wash with water to stop further cooking.
- 5
Heat oil in a pan and add cumin,mustard seeds,asafoetida and cury leaves.
- 6
When mustard start crackling add the tomato puree and cook for 5 minutes till it start to thicken.
- 7
Now add boiled peas,curd,sugar,all the spices and boiled drumsticks.
- 8
Cover and simmer till the gravy become thick and oil start showing from the sides of the pan
- 9
Add chopped fresh coriander and serve .
- 10
Serving suggestions-serve as a side dish with any Indian meal.