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Ingredients 

6 drumsticks, peeled cut in fingers
3 potatoes, cut in chunks
1 onion finely chopped
1 tomato finely chopped
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1 tsp. Maharastrian black masala (kaala masala)
Salt to taste
1 tsp. wheat flour
1/2 tsp. mustard seeds
3-4 pinches asafetida
3 tbsp. oil

Grind Together:

1 small onion
5 garlic flakes
2" piece ginger
2 red chillies
1/2 tsp. cumin seeds
1 tsp. sesame seeds
5-6 cashews
2 long tamarind strips
1 stalk mint leaves, plucked
1 tbsp. curd

Method:

Heat 1 tbsp. of oil, and fry ground paste till oil separates Keep aside. Meanwhile, heat the remaining oil in another large pan. Add mustard seeds, curry leaves, asafetida, and allow to splutter. Add the potato and drumsticks, stir, sprinkle a little water, cover to cook. Sprinkle water frequently, stirring each time, to cook evenly. When the potatoes are soft to pressure, add all the dry masala powders, salt, tomato, onion. Stir-fry till the onions turn soft. Add the ground paste, half a cup of water, stir and cook further for 2-3 minutes. Sprinkle the wheat flour, and stir immediately to blend. Take off fire after a minute. Pour into the serving dish, and garnish with chopped coriander. Serve hot with rotis, phulkas, or millet chappatis.

More this week: Chicken with fresh methi

Published on 10^th May 2002