Recipe for Drumstick Tomato Curry
This is one of my favourite dishes. I love anything cooked with tomatoes and a little bit of masala. This dish is particularly easy to make once you’ve passed the step of chopping onions 😦
Preparation Time: 25-30 mins
- Drumsticks – 2 (cut into 1 1/2 inch pieces)
- Onions – 2 (Finely Chopped)
- Tomatoes – 3 (Finely Chopped)
- Green Chillies – 3 (Slit Length-wise)
- Ginger Garlic Paste – 1 tsp (optional)
- Gram Flour (Besan/Senaga Pindi) – 1 tsp
- Milk – 60 ml
- Turmeric Powder/Haldi/Pasupu – A Pinch
- Salt – To Taste
- Coriander for Garnishing
- Oil – 3 tbsp
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Curry Leaves – 6
- Dry Red Chillies – 3
- Garlic pods – 2 (Peeled & Smashed)
Add 3 tbsp of oil to a pan and let it heat.
Then add mustard seeds and let them splutter. Later add cumin seeds, dry red chillies, curry leaves and green chillies and fry.
Then add the finely chopped onions and fry on medium flame. Once they’ve reached golden brown in colour, add the smashed garlic pods and mix. Leave it for a couple of minutes.
Now add the chopped tomatoes and mix well. Cover the pan with a lid and let them cook with mixing in between. You can add 1 tsp of ginger garlic paste if you like a li’l kick in your curry.
Once the onions and tomatoes have blended well to form a gravy, mix gram flour in milk add it to the mixture. This will make the gravy even more viscous and the curry tastier.
Now add the chopped pieces of Drumsticks and let them cook in medium flame by adding required amount of water.
Once the drunsticks have become soft in texture, switch off and garnish with coriander.
Serve curry with Rice or Chapathis 😀