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Drumstick Vegetable Curry

Yields: 4
3 ea Drumsticks, sliced
1/3 c Onion, chopped
1/2 t Garlic, chopped fine
1 t Ginger, grated
2 ea Green chilies, seeded and chopped
2 T Grated coconut
2 T Vegetable oil
1/4 t Black mustard seeds
1/4 t Asafoetida
1 c Besan flour
1 1/2 t Salt
1/2 t Chili powder
1/2 t Turmeric
1 1/2 t Tamarind concentrate
1/2 t Garam masala
1 t Cumin, ground
Coriander for garnishing

Boil drumsticks in lightly salted water until tender, drain. Grind onion, garlic, ginger, chilies and coconut to form a paste. Heat oil and fry mustard seeds & asafoetida until seeds stop popping. Add besan flour and fry until very aromatic. Add 2 c water, the ground ingredients, salt, chili powder, turmeric and tamarind concentrate. Stir and bring to the boil; add garam masala, cumin, and the drumsticks and cook until thickened. Garnish with coriander.

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