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Wednesday, June 8, 2016

Drumstick Tomato curry


  • 4 drumsticks cut to finger length 
  • 1 cup of finely chopped onions
  • 1 cup of chopped tomatoes
  • 1 green chili
  • 1 sprig curry leaves
  • pinch of mustard
  • pinch of cumin
  • 1 crushed garlic 
  • 1 tsp red chili power
  • ¼ tsp turmeric
  • salt to taste
  • 1 tsp coriander powder
  • 2 to 3 tbsps oil
  • water as needed 


  1. Add oil to a deep pan and heat it, add mustard & cumin. Allow them to splutter, add curry leaves and green chili and saute. 
  2. Add onions, sprinkle salt and fry till golden.
  3. Add drumsticks and fry for 2 to 3 mins to remove the raw smell from the drumsticks.
  4. Add chopped tomatoes, some salt and turmeric. Fry till the tomatoes turn soft and pulpy. Do not cover and cook but fry in an open pan, since fried tomato gravy tastes better.
  5. Add coriander powder and red chili powder and saute for a min.
  6. Pour water just enough to cover the drumsticks  add garlic and cook on a medium flame till they are tender. Cooking the drumsticks on the lowest flame yields a tasty curry.
  7. Serve with rice.

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