Categories: Gravy

Ingredients

• 5 drumsticks, scraped, cut in 2"-3" pieces
• 3 ripe firm tomatoes, grated
• 1 onion grated
• 2 flakes garlic grated
• 1" piece ginger, grated
• 1 stalk curry leaves
• 1 tsp. coriander leaves finely chopped
• 1 tbsp. coconut, finely scraped
• 1 tsp. red chilli powder
• 1 tsp. coriander seed (dhania) powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala powder
• 2 pinches asafoetida powder
• 1/2 tsp. sugar
• salt to taste
• 1/2 tsp. each cumin & mustard seeds
• 1 tbsp. oil

Directions

1. Heat oil, add cumin & mustard seeds, asafoetida

2. Allow to splutter.

3. Add ginger, onion, garlic, stirfry till oil separates.

4. Add drumsticks, stir, cover and simmer till halfdone, stirring occasionally.

5. Add tomato, curryleaves, coconut, stir

6. Cover and cook till drumsticks are almost done.

7. Add all dry masalas, sugar, salt, 1/4 cup water.

8. Cover and cook till drumsticks are tender to touch.

9. Pour into serving bowl, garnish with coriander leaves.

10. Serve hot with thin phulkas, puris or steamed rice.

11. Making time: 30 minutes

12. Makes: 4-5 servings

13. Shelflife: Best fresh, refrigerated-2 days

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