Coconut Drumstick Curry
(from Nandini’s recipe box)
Source: http://dustandcolor.wordpress.com/2009/11/16/coconut-drumstick-curry/
Categories: Drumstick, sambar/Curry/Huli
Ingredients
- 1. 1 bag of frozen drumsticks (If you get fresh, all the better)
- 2. 3/4 can of light coconut milk
- 3. 2-3 Thai green chillies
- 4. 3/4 teaspoon chopped ginger
- 5. 1 medium sized tomato
- 6. 1/4 teaspoon turmeric powder
- 7. 1/4 teaspoon paprika(chilli powder)
- 8. Salt to taste
- 9. Oil
- For tempering
- 1. 1/2 teaspoon black mustard seeds
- 2. 4-5 curry leaves.
- 3. Oil
Directions
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Blend together green chillies, ginger, turmeric powder, paprika with coconut milk and set aside.
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Heat one teaspoon oil in a frying pan/skillet and stir-fry drumsticks for about 2 minutes. Add about 1/8 cups of water, lower the heat, cover and simmer till drumsticks are 3/4 done (the pulp will come out when you squeeze the sticks). Transfer the boiled drumsticks and set aside.
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Heat one teaspoon of oil in the same pan, and splutter the mustard seeds and curry leaves. Lower the heat and transfer the coconut-spice blend into the pan. When the mixture starts boiling add the boiled drumsticks, cubed tomatoes, cover and simmer till the drumsticks are done.
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Plate and serve with rice or Indian flatbreads.