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Categories:
drumstick leaves tamarind pulp tomatoes turmeric powder baby onions green chilies Curry jaggery salt mustard seeds red chilies methi seeds garlic cumin
Viewed: 50 - Published at: 3 years agoIngredients
- 1/2 cup drumstick leaves (washed thoroughly)
- 3 tablespoons tamarind pulp (Extracted from one lemon sized tamarind. Or equivalent amount of bottled tamarind paste.)
- 1 tomatoes (quartered)
- 1/4 teaspoon turmeric powder
- 2 baby onions
- 3 green chilies, slit length wise
- 10 -12 curry leaves
- 1 teaspoon jaggery
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds
- 2 dried red chilies, deseed and tear
- 1 teaspoon Urad Dal (split black gram dal)
- 1/4 teaspoon methi seeds (fenugreek seeds)
- 4 garlic cloves, crushed
- 1/2 teaspoon cumin seed
Method
- Using the tamarind, make 3 glasses of tamarind water.(See my recipe for tamarinda for the method on this)
- Heat 1 tbsp oil in a vessel.
- Add the mustard seeds and let them splutter.
- Add the red chillis,urad dal,methi seeds,garlic and cumin seeds and fry till brown.
- Add the onions and green chillis and stir fry for a few minutes.
- Add the tomatoes, turmeric powder, tamarind water, salt, curry leaves, jaggery and the drumstick leaves and let it boil.
- Once it comes to a boil, reduce heat to a simmer for 5 minutes till the rawness of tamarind disappears.
- Adjust salt and turn off heat.
- Serve hot as a soup or serve with hot steamed rice.
