Description
Simple, flavorful Indian drumstick vegetables in a tangy gravy. Perfect with rice and ghee!
Ingredients
Units
Scale
- 3 long drumstick vegetables, cut into 2 inch pieces
- 1/4 tsp cumin seeds
- 1 tsp (5 ml) oil
- 4 cloves crushed garlic
- a pinch of hing (asafoetida)
- 2 tsp (10 g) thick tamarind pulp
- 1/4 tsp chilli powder
- 1/4 tsp turmeric powder
- Salt
- 1-2 cups (237-473 ml) of water (depending on the consistency of the gravy you want)
Instructions
- Heat oil in a kadai and add cumin seeds. Let them sizzle.
- Add crushed garlic and hing.
- Reduce flame and add drumsticks, tamarind pulp, chilli powder, turmeric, and salt. Mix well.
- Add water. Cover and cook for 5 to 7 minutes.
- Uncover and continue to cook until the gravy thickens and drumsticks are well done.
- Garnish with coriander leaves.
Notes
- Ensure drumsticks are patted dry before adding to the hot oil for better browning.
- For a richer gravy, use chicken broth instead of water.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 80