Fresh grated coconut powder-1 cup
Ginger-garlic paste-1 teaspoon
Turmeric powder-1/4 teaspoon
Red chilli powder-1 teaspoon
Tamarind pulp-2 tablespoons
Cumin seeds-1 teaspoon
Garam masala-1 teaspoon
Fresh coriander leaves-a few
- Peel the outer layer of drumsticks and cut them into small pieces.
- Grind the chopped onions, tomatoes, coconut and cumin seeds into a coarse paste.
- Heat the oil in a pan and fry the grinded paste until it turns brown in colour.
- Add the drumsticks and fry them for two minutes on a medium flame.
- Add the turmeric powder, chilli powder, salt and ginger-garlic paste.
- Mix well and add the tamarind paste with two cups of water.
- Let it cook for 6-8 minutes on a low flame.
- Add the garam masala and turn off the stove.
- After adding the masala powder, it is not necessary to cook. All the spices in the masala powder are dry roasted and powdered. So it will not give a raw smell.
- Garnish with chopped coriander leaves and serve with hot rice. It tastes nice after it cools down because the gravy absorbs the sourness of the tamarind.