Drumstick curry is a very popular dish is every odia household. But every lady has a different way of cooking this traditional favorite. The taste varies according to the quantity of masala paste and vegetables used. Some prefer to thoroughly fry the veggies before adding it to boiling water salt and turmeric water while others add the raw veggies itself. While I usually make one with drumsticks-potato-badi and a thick mustard-garlic paste, this time I tried a more watery variation by keeping the quantity of mustard low and adding eggplant and arbi/taro to the curry.
Read on for the recipe -
Preparation Time - 20-25 mins
Ingredients -
Preparation - Grind the mustard, cumin, red chili and half of the garlic flakes into a smooth paste. Dilute the paste with 3 cups water.
Soak the ambula in 1/2 cup hot water.
Cooking - Heat a wok. Carefully drain off the diluted mustard paste into the wok leaving the solids behind. Bring to a boil. Add turmeric and salt along with all the veggies. Cover with a lid and cook till the veggies are soft.
Heat the oil in another wok. Add the panch-phutana, crushed garlic flakes and green chili. As the garlic starts to brown, add the chopped onion.
Fry till the edges start to turn red. Then add the chopped tomato and cover with a lid for 1-2 mins. Open lid and crush the tomatoes with a spatula. Add the cooked veggies along with the residual liquid. Also add the dried mango/ambula along with the water in which it was soaking. Adjust salt.
Bring to boil and let simmer for 4-5 mins. Switch off the flame.
Serve with white rice, dal and some vegetable fry.
Click here for another version (HERE).
Read on for the recipe -
Preparation Time - 20-25 mins
Ingredients -
- 4 drumsticks ( cut into 2 inch long pieces)
- 1 cup eggplant cubes
- 1/2 cup arbi/saru/taro cubes
- 1 large potato (cubed)
- 1 large tomato (finely chopped)
- 1 dried mango slice (ambula)
- 1 medium onion (finely chopped)
- 6-7 garlic flakes
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 2 red chili
- 1 green chili
- 1 tsp pancha phutana
- 1 tsp turmeric
- 2 tsp mustard oil
- salt to taste
Preparation - Grind the mustard, cumin, red chili and half of the garlic flakes into a smooth paste. Dilute the paste with 3 cups water.
Soak the ambula in 1/2 cup hot water.
Cooking - Heat a wok. Carefully drain off the diluted mustard paste into the wok leaving the solids behind. Bring to a boil. Add turmeric and salt along with all the veggies. Cover with a lid and cook till the veggies are soft.
Heat the oil in another wok. Add the panch-phutana, crushed garlic flakes and green chili. As the garlic starts to brown, add the chopped onion.
Fry till the edges start to turn red. Then add the chopped tomato and cover with a lid for 1-2 mins. Open lid and crush the tomatoes with a spatula. Add the cooked veggies along with the residual liquid. Also add the dried mango/ambula along with the water in which it was soaking. Adjust salt.
Bring to boil and let simmer for 4-5 mins. Switch off the flame.
Serve with white rice, dal and some vegetable fry.
Click here for another version (HERE).