How to Make Drumstick Curry

• Lightly scrape off the drumsticks to remove a thin layer of skin. Skip this if using homegrown drumsticks.
• Rinse them under running water. Cut to finger length pieces. Also chop onions, tomatoes and green chilli.
• Pour oil to a deep pan and heat it. Add mustard & cumin.
• When they splutter, add curry leaves and green chili. Fry until the leaves turn crisp.
• Add onions, sprinkle salt and fry till transparent.
• Next add drumsticks. Fry for 2 to 3 mins to remove the raw smell.
• Add chopped tomatoes, some salt and turmeric. Fry till the tomatoes turn soft and pulpy.
• Do not cover and cook but fry in an open pan, since fried tomato gravy tastes better.
• Add coriander powder and red chili powder. Fry for 2 to 3 mins until the raw smell of chilli powder vanishes.
• Pour water just enough to cover the drumsticks.
• Cover and cook on a medium flame till they are tender. Cooking the drumsticks on the lowest flame yields a tasty curry.
• If there is lot of water left towards the end then evaporate by cooking on a slightly higher flame.
• Turn off the stove when the drumstick curry turns slightly thick. Add more salt if needed.