Murangakkai Curry | Drumstick Curry

Murangakkai | Drumstick is Appa's Numero Uno Veggie! Be it Sambar, Kootu or this Curry or Murangakkai Ella Dosa...he just loves it! This Murangakkai Curry is so aromatic that even after you have finished eating, the flavour remains on your fingers - I mean even after washing the hands!! Very delicious and mouthwatering!

Ingredients:

6 Murangakkai | Drumstick

8 Tomatoes, finely chopped

2 Onion, finely chopped

3 Green Chillies, slit in half

1 tblsp Adrak | Ginger, finely chopped

2 cloves Garlic, finely chopped

1/4 tsp Red Chilli Powder

2 tblsp Dhania | Coriander Powder

1 tsp Cumin | Jeera Powder

1 tblsp Saunf | Fennel Powder

To taste Salt

1 tblsp Oil

1 tsp Rai | Mustard Seeds

1 tsp Jeera | Cumin Seeds

1/8 tsp Hing | Asafoetida Powder

2 sprigs Kadhi Patta | Curry Leaves

4 tblsp Fresh Dhania | Coriander Leaves

Method:

• Wash and dry drumsticks. Cut them into 3" in length pieces. Make a  small slit in the center ensuring the piece is still intact.
• In a non-stick pan, heat oil and add rai. When rai splutters, add hing, jeera, kadhi patta, green chillies, adrak, garlic, salt and onion. Saute till the onions change to a nice golden brown colour.
• Add the drumstick pieces and mix well. Keep the flame on low and cover cook for 2 to 3 minutes. The drumstick should be half cooked.
• Add chopped tomatoes, dhania powder, jeera powder, haldi, red chilli powder and saunf powder. Mix well. Saute till the tomatoes get nicely mashed.
• Add water to adjust consistency of gravy. Ideally this should be a thick gravy that coats the drumsticks. On low flame, cover cook for 5 minutes, stirring occasionally.
• After 5 minutes check if the drumsticks are fully cooked, else cook for another 2 minutes. 
• Switch off the gas and transfer to serving bowl.
• Garnish with chopped dhania leaves and serve hot with Roti | Rice.

We enjoyed Murangakkai Curry with Plain Thaiyr Sadam | Curd Rice. This quantity is sufficient for 6 serves.

We have used:

1. Everest Tikhalal Red Chilli Powder

2. Sundrop Heart Oil

3. Tata Salt Lite

4. LG Hing Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.