It is one of my fav curries because the drumsticks, potato cubes and radish marry so well and it tastes so very delicious. Usually, nothing goes to the trash because every last drop is relished and sometimes even licked!! It goes best with plain rice or flatbreads called parathas with a side of a vegetable dish, yoghurt and papadams.
Ingredients (For 4)
2 tbsp. canola oil
1 big onion, chopped big
1 and 1/2 tsp ginger garlic paste
1/2 green chilli (more if you prefer spicier)
1 tsp chilli powder
2 tsp coriander powder
1 tsp turmeric
1 tsp cumin powder
3 medium tomatoes, chopped big
3 stalks coriander leaves
4 - 5 pieces of 2 inch of drumsticks
1 medium potato, scrubbed and cubed big
1/2 radish, peeled, cut in half and then sliced thin
2 and half cups water (+/-)
Salt per preference
Prepare all the vegetables and then get a medium sized pot for cooking curries.
Heat the oil and then fry the onions and green chilli followed by the ginger garlic paste.
When fried, reduce fire and then add in the chilli powder and let it sauté for 2 minutes.
This will then be followed by the rest of the spices and salt. Cook again for a further 2 mins.
Add in the tomatoes and coriander leaves, 1/2 cup water and let the tomatoes soften.
Switch off the fire and let the gravy cool for a few mins.
Blend this curry till smooth and then pour it back into the pot.
Add 1 to 2 cups water to the blender and wash the remains of the curry into the pot. Stir to combine.
Add in the rest of the vegetables and cook till done on medium heat. Roughly 10-15 mins.
Serve warm garnished with more coriander leaves.