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Manglorean Drumstick Curry

Manglorean Drumstick Curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A sweet and spicy drumstick and potato curry made the South Indian way i.e. flavoured with coconut and whole spices. This curry has a predominant garlic flavour and tastes great with steamed rice.
  • 4 drumsticks (saijan ki phalli / saragavo), cut into 75 mm. (3") pieces
  • 2 large potatoes, peeled and cubed
  • 1 tbsp grated jaggery (gur)
  • 2 tsp urad dal (split black lentils)
  • ½ tsp mustard seeds ( rai / sarson)
  • 10 to 12 curry leaves (kadi patta), torn into pieces
  • 2 tbsp oil
  • salt to taste
  • To be ground into a smooth paste
  • ½ cup grated coconut
  • 1 tsp cumin seeds (jeera)
  • 4 whole dry kashmiri red chillies, broken
  • 2 tbsp coriander (dhania) seeds
  • 5 cloves of garlic (lehsun)
  • 2 tsp tamarind (imli)
  • ½ tsp turmeric powder (haldi)
  • ½ cup water
  1. Cook the drumsticks and potatoes in 3 cups of water in which jaggery and salt have been added. Keep aside, retaining the water.
  2. Heat the oil in a pan, add the urad dal and mustard seeds and sauté. When the seeds crackle, add the curry leaves and stir once.
  3. Add the cooked drumsticks and potatoes along with 1 cup of the water in which they were cooked, the ground paste and salt (if required) and bring to a boil.
  4. Simmer for 5 to 7 minutes.
  5. Serve hot.
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