Drumstick Potato Curry
Simple vegetable drumstick recipe from South Indian cuisine. It can be served along with rice and chapati.
Simple vegetable drumstick recipe from South Indian cuisine. It can be served along with rice and chapati.
- 1 sprig curry leaves
- â½ tsp cumin ((or jeera))
- â½ tsp red chili powder
- 1 tsp coriander powder
- 3 drumsticks (- vegetable drumsticks (cut to finger
- 4 onions (medium size chopped finely)
- 2 medium potatoes (diced)
- 2 large tomatoes (chopped finely)
- 2 green chilies ((slit))
- 1 â½ tbsp. oil
- â½ tsp mustard
- â½ tsp garam masala ((use more if desired))
- handful coriander leaves (chopped)
- Carbohydrate 0.247455 g
- Cholesterol 0 mg
- Fat 0.079965 g
- Fiber 0.188550006866455 g
- Protein 0.055665 g
- Saturated Fat 0.004455 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.1575 mg
- Sugar 0.0589049931335449 g
- Trans Fat 0.00652500000000001 g
- Calories 1 calories
Step-by-step
- Wash drumsticks under running water. If not tender scrape off the skin lightly. Wash and chop to finger length pieces.
- Cube potatoes to medium size, and add them to a bowl of water till we use it.
- Add oil to a pan and heat. Add mustard and cumin.
- When they begin to splutter, add curry leaves,green chilies and onions. Fry until transparent.
- Add drumsticks and potatoes. Fry for 2 to 3 minutes.
- Add tomatoes, salt and turmeric. Fry until the tomatoes turn mushy.
- Add red chili powder and Fry for 2 minutes. if you wish to add garam masala or coriander powder add now.
- Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked.
- Garnish with coriander leaves.
Vibrant green pieces of tender moringa pods mingle with soft, golden potato cubes in a rich, spiced tomato broth that clings to every surface. Economical cooking often relies on maximizing lesser-used ingredients, and vegetable drumsticks provide incredible bulk, fiber, and distinct vegetal flavor for very little cost. Scraping the outer skin of the pods before chopping ensures the fibrous exterior does not hinder texture. Storing the diced potatoes submerged in cold water prevents enzymatic browning and washes away excess surface starch. Tempering whole mustard seeds and cumin in hot oil releases fat-soluble aromatics that anchor the entire dish. Watch for the mustard seeds to pop audibly and turn greyish-white before adding the aromatics. Fry the finely chopped onions until they reach a translucent stage with golden edges, indicating the natural sugars have caramelized. Cooking the tomatoes until they collapse completely forms a thick base that eliminates the need for commercial thickeners. Adding the spices directly to the fried tomato and onion paste toasts the ground coriander and red chili powder, removing raw bitterness. Pour water precisely to the level of the vegetables to concentrate the gravy without leaving excess liquid at the end of the simmer. Testing doneness requires no thermometer; simply press a potato cube against the side of the pan with a spoon to check for a yielding, soft interior. The drumstock pods are done when a fork pierces the fibrous flesh without strong resistance, though diners typically scrape out the soft inner pulp and tender seeds while discarding the woody outer pod. Pair this vegetable dish with plain steamed basmati rice or flatbreads like chapati, which act as neutral vehicles to absorb the pungent, spiced curry broth efficiently. Leftovers keep safely in a sealed container in the refrigerator for up to three days, often improving in flavor as the starches settle.
