Drumstick Tomato Curry (Munagakaya Tomato)

Recipe for Drumstick Tomato Curry

Drunstick & Tomato Curry. Picture copyright of Idlidosa’s blog

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

Cuisine: Andhra

Ingridients:

  1. Drumsticks – 2 (cut into 1 1/2 inch pieces)
  2. Onions – 2 (Finely Chopped)
  3. Tomatoes – 3 (Finely Chopped)
  4. Water
  5. Green Chillies – 3 (Slit Length-wise)
  6. Ginger Garlic Paste – 1 tsp (optional)
  7. Gram Flour (Besan/Senaga Pindi) – 1 tsp
  8. Milk – 60 ml
  9. Turmeric Powder/Haldi/Pasupu – A Pinch
  10. Salt – To Taste
  11. Coriander for Garnishing

For Talimpu/Tadka/Seasoning:

  1. Oil – 3 tbsp 
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – 1 tsp
  4. Curry Leaves – 6
  5. Dry Red Chillies – 3
  6. Garlic pods – 2 (Peeled & Smashed)

Preparation:

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 😀

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Potlakaya Talimpu (Snakegourd Tadka)

I have a severe headache but I also want to finish the second half of Harry Potter and the Deathly Hallows. The wierd part is that I haven’t actually read the books published before the final one. I have only watched the movies so I don’t know what happens in the Half Blood Prince. Well anyways, I could never quite understand the wizady, withcy and the magical stuff…They seemed to be so confusing..but the Deathly Hallows is very interesting…and it’s just getting better with every page.

Well anywayz, I quickly logged in to post my first recipe to see if I am any good at it..So here goes.

The recipe for Snakegourd Fry was given to me by my friend Prasuna who is a wonderful cook. I have been bugging her to start her own Food Blog but she is just too lazy 😉 (Sorry Pras).

Potlakaya Talimpu (Boiled Snakegourd Fry)

Preparation Time – 25 Mins

Cuisine – Andhra

Ingridients:

  1. A fully grown Snakegourd
  2. Water
  3. 2 Tbsp Oil
  4. Mustard Seeds
  5. Cumin Seeds
  6. Urad Dal
  7. Chana Dal
  8. Dried Red Chillies
  9. Garlic Flakes
  10. Salt to taste

To Grind into a Mixture-

  1. Urad Dal
  2. Chana Dal
  3. Grated Coconut
  4. Red Chillies
  5. 2 Garlic Flakes

Method –

Peel the Snakegourd and cut it vertically into two halves and then horizontally, cutting it into four pieces. Make sure that you remove the seed before cutting the vegetable. Once the seed has been removed, chop the 4 pieces of Snakegourd into small pieces, approximately the size of a garlic.

Place the chopped Snakegourd in a pressure cooker with water and boil it for approximately 10 mins (2 whistles from the PC).

Swtich off the hob and filter out the water using a vegetable sieve.

In the meantime, add 3 tbsps of oil into a frying pan and add mustard seeds, cumins seeds, urad dal, chana dal and a single garlic flake. Fry in medium flame till they reach golden brown in colour.

Then add the chopped Snakegourd pieces into the frying pan and mix. Make sure that the pan is not covered with a lid. Otherwise, there is chance for the already boiled Snakegourd to become into ‘Mashed Snakegourd’. Keep stirring in between and let it fry on a low flame for atleast 10 mins.

While it fries, you can prepare the powder that needs to be added to the Snakegourd.

For the Powder –

Fry Urad Dal, Chana Dla, dry grated Coconut powder and dried red chillied in 1 tsp oil and transfer them into a Food Processor and grind. Make sure that you add only a teaspoon of oil to fry these ingredients.

After a fine powder has been formed, add a single garlic flake to the powder and grind again.

Let the powder cool for a while and then add salt according to your taste and mix.

Finally, add the powder to the Snakegourd fry that has been put aside and mix.

Leave it on low flame for about 5 mins and switch off.

Potlakaya Talimpu is ready to be served, either with Chapathis or Rice

PS: I am still novice when it comes to food photography…but I am learning and hope to improve very soon… 🙂