Drumstick curry

Ingredients:

10-15 drumstick/shevga pieces (upto 2-3 inch) washed and peeled

¼ cup fresh grated coconut

Mustard seeds ½ tea spoon

Cumin seeds ½ tea spoon

1 tea spoon ginger garlic paste

Chilly powder ½ tea spoon

Black pepper powder ¼ tea spoon

Coriander powder 1 tea spoon

Cumin aniseeds powder 1 tea spoon

Hing /asafoedita a pinch

Haldi/ turmeric a pinch

1 finely chopped onion

Curry leaves 8-10

Jiggery /gud ½ tea spoon

Salt

Oil 1 tea spoon

Chopped coriander for garnishing

Method:

Put pan over heat and roast grated coconut for few min till it gets light golden color. Grind into powder.

Heat oil in pan and add mustard seeds, cumin seeds, curry leaves, hing, ginger garlic paste, onion, jiggery, salt, turmeric, coriander powder, cumin aniseeds powder, red chilly powder and cook a little. 

 Add drumstick pieces,roasted coconut powder and 1 cup water and cook over slow flame.

Add extra hot water if necessary.

Cook well. Garnish with chopped coriander leaves and serve with chapatti or rice.