This Drumstick Curry is a simple, easy and a one-pot Drumstick recipe. This curried preparation is made with tender drumsticks (moringa pods), onions, tomatoes, spices and herbs. Serve with roti or steamed rice for a comforting meal.
Rinse the drumsticks a few times in water. Peel lightly and chop the drumsticks into 3 to 4 inches pieces long sticks or batons.
Make a smooth and fine curry paste paste without adding any water with the onions, tomatoes, ginger and garlic.
Making drumstick curry
Heat oil in a pan. Crackle the cumin first on low. Then add the ground curry paste.
Be careful when adding the paste. It might splurge.
Stir to mix well and then add the turmeric, kashmiri red chili powder and asafoetida.
Sauté stirring often till you see oil leaving the sides of the masala.
Add the drumsticks and stir so that the masala coats them well.
Pour water and season with salt. Cover the pan and let the drumsticks cook till they become tender and well cooked. They should not break and become mushy.
Do check when the curry is simmering and the drumsticks are cooking. If the water reduces and the curry looks very thick and the drumsticks are not yet cooked, add some hot water.
Lastly sprinkle garam masala and stir. Garnish the drumstick gravy with coriander leaves.
Serve drumstick curry with steamed rice or any khichdi.
Notes
You can adjust the spices and seasonings as required.
Remember to make this drumstick recipe with fresh, tender and green moringa pods. Avoid using woody or dried or matured pods as they take a lot of time to cook. You might also have to discard them if they are too woody or dried.
For a slightly thicker curry add less water and for a slightly thin pouring consistency, add more water.