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INGREDIENTS:

5-6 drumsticks – washed, peeled and cut to finger size
1 large onion – chopped fine
1 tomato – chopped
2 green chilies- slit
1 tsp red chilli pd
1 1/2 tsp coriander pd
1/4 tsp turmeric pd
1 tsp jaggery – grated ( optional)
1 tsp tamarind paste – adjust
1 tbs coriander leaves – chopped
salt to taste
oil as required

TO SEASON:

1/2 tsp mustard seeds
1/4 tso fenugreek seeds
1 sprig curry leaves

METHOD:

Heat oil in a non stick pan.
Add onions n green chillies and saute till onions start to brown
Add chilli pd, coriander pd and turmeric pd and stir till oil separates
Now add tomatoes and fry for 3-4 mins on low/med heat
Add a cup water and mix well
Put in drumsticks, salt, tamarind paste and jaggery.
Stir well, cover and cook for approx 10 mins or till drumsticks are done
Garnish with coriander leaves and remove from heat

TO TEMPER:

Heat oil in a small pan
Add mustard seeds, and then fenugreek seeks.
When fenugreek seeds brown, add curry leaves and remove from heat
Pour this over drumstick gravy, cover and keep aside for 15 mins
Then serve with rice and vegetables