Drumstick coconut milk curry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped drumstick - 3
  2. Chopped onion - 1
  3. Chopped big tomato - 1
  4. Slit green chili - 3
  5. Crushed Garlic - 3 clove
  6. Curry leaf - little
  7. Chili powder - 1 1/2 teaspoon (tsp.)
  8. Turmeric powder - 1/2 teaspoon (tsp.)
  9. Thick coconut milk - 1/2 cup
  10. Mustard seed - 1/2 teaspoon (tsp.)
  11. Split black gram - 1/2 teaspoon (tsp.)
  12. Fennel seed - 1/2 teaspoon (tsp.)
  13. Oil - as needed
  14. Salt - as needed

PREPARATION:

  1. In a pan heat oil and roast the drumstick until the turn golden brown and keep it aside.
  2. In the same pan heat more oil. Add mustard seeds, split black gram, fennel seeds.
  3. Once the mustard seeds stop splattering add onion, green chili, curry leaves and sauté until the onion turns translucent (golden brown).
  4. Now add tomato and sauté until it becomes mushy.
  5. Now add chili powder, turmeric powder and sauté until the raw smell is gone.
  6. Now add water as needed, salt and bring to boil.
  7. Now add the roasted drumsticks. Place lid; simmer and cook for 3 to 4 minutes or until the drumsticks fully cooked.
  8. Now add the coconut milk and brig to boil; remove from heat and serve.

NOTES:

  1. Goes well with rice.



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