Curry leaves 15-20
Salt to taste
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Onions chopped 2 medium
Ginger roughly chopped 1 1/2 inch pieces
Garlic 6-8 cloves
Dried red chillies 2-3
Roasted peanuts 2 tablespoons
Tamarind pulp 2 teaspoons
Scrape the drumsticks and cut into 1 inch pieces. Heat 2-3 cups water in a deep non stick pan, add turmeric powder, salt and drumstick pieces. Cover and cook.
Heat oil in another deep non stick pan. Add mustard seeds, black gram, curry leaves and when the seeds splutter, add onions and sauté till lightly browned.
Grind together ginger, garlic, red chillies, peanuts with a little water to a fine paste
Drain the drumsticks and add to the pan with onions. Add the ground masala and mix well.
Add salt and mix. Cover and cook for a while on low heat. Add a little of the leftover water in which the drumsticks were cooked. Cover and cook till the drumsticks are completely soft.
Add tamarind pulp and mix well. Serve hot.
Pic Courtesy: Google
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