Drumstick Curry (Drumstick Vegetable Recipe)

Ingredients

• 2 to 3 drumsticks, cut to finger length
• 2 to 3 tbsps oil
• 2 onions (1½ cups finely chopped)
• 2 tomatoes, (1 cup finely chopped)
• 1 green chili (Slit, optional)
• 1 sprig curry leaves
• 1 pinch mustard seeds
• ½ teaspoon cumin seeds
• 2 garlic cloves crushed, (optional, gives a different flavor)
• 1 teaspoon red chili powder
• ¼ teaspoon turmeric
• ⅓ to ¾ teaspoon salt (adjust to taste)
• 1 teaspoon coriander powder (optional)
• 1 cup water (adjust as needed)

Steps

How to Make Drumstick Curry

1. Scrape the drumsticks lightly to take off a thin skin layer, unless they are homegrown, in which case skip this.
2. Rinse under running water and cut into finger-length pieces. Chop the onions, tomatoes and green chilli too.
3. Pour the oil into a deep pan. Heat it, then add the mustard and cumin.
4. Once they splutter, fry the curry leaves and green chilli until the leaves are crisp.
5. After adding the onions, sprinkle on the salt and fry them to transparency.
6. Fry the drumsticks next for 2 to 3 mins to remove their raw smell.
7. Once the chopped tomatoes, some salt and turmeric are added, fry until the tomatoes become soft and pulpy.
8. Fry in the open pan rather than covering it to cook; the fried tomato gravy tastes better.
9. Fry in the coriander and red chili powders for 2 to 3 mins, until the raw chili-powder smell disappears.
10. Pour in just the amount of water needed to cover the drumsticks.
11. Cover and cook over medium heat until tender. Cooking the drumsticks on the lowest flame gives a tasty curry.
12. If plenty of water remains near the end, cook over a slightly higher flame to evaporate it.
13. Turn off the heat when the curry is slightly thick, adding more salt if needed.