Yield: 4 servings
|12||Drumsticks; peeled and cut into|
|; 5 cm. long pieces|
|5||Onions; sliced (250 g.)|
|Ghee for frying|
|6||Green chillies; slit lengthwise|
|4 tablespoons||Curry powder; (60 g.)|
|1½ cup||Thin coconut milk; (360 ml.)|
|Salt to taste|
|A few sprigs of curry leaves|
|A lemon sized ball of tamarind; soaked in water|
|1½ cup||Thick coconut milk; (360 ml.)|
HEAT ghee in a pan and fry the onions and green chillies for four minutes.
Add the remaining ingredients, except the tamarind and thick coconut milk.
Cook on low heat till the murunga (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.
Converted by MC_Buster.
NOTES : (Drumstick Curry)
Converted by MM_Buster v2.0l.