Drumstick Curry
Drumstick curry -Drumsticks and peas cooked in a tangy tomato sauce
Servings: 5 people
Calories: 151kcal
Ingredients
- 3 Drumsticks
- 3 Tomatoes / Tamatar chopped
- 1/2 CUP Green Peas / Hari Matar boiled
- 1 TSP Green chilies/Hari Mirch chopped
- 1/2 tsp Ginger / Adrak
- 1/2 tsp Turmeric powder-1/2 tsp
- 3/4 tsp Red Chili Powder/ Laal Mirch
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Sugar / Chini
- 2 tsp Yoghurt optional
- To Taste Salt / Namak
Tempering/ Tadka
- 2 tbsp Cooking oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 1/3 tsp Asafoetida / Hing powder
- 8 Curry leaves
Instructions
- Wash and scrape or peel the drumsticks and chop into 2.5 inch pieces.
- Grind tomatoes,green chili and ginger and make a smooth puree.
- Add 1.5 cup water,1/2 tsp salt, 1/3 tsp turmeric and chopped drumsticks in the pressure cooker.
- Pressure cook for 1 whistle,wait for 2-3 minutes and then release the pressure,strain the drumsticks and wash with water to stop further cooking.
- Heat oil in a pan and add cumin,mustard seeds,asafoetida and cury leaves.
- When mustard start crackling add the tomato puree and cook for 5 minutes till it start to thicken.
- Now add boiled peas,curd,sugar,all the spices and boiled drumsticks.
- Cover and simmer till the gravy become thick and oil start showing from the sides of the pan
- Add chopped fresh coriander and serve .
- Serving suggestions-serve as a side dish with any Indian meal.
Nutrition
Calories: 151kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 65mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 1mg