Drumstick - 2 nos
Small onions - 5 nos
Grated coconut - 2 tablespoons
Fennel seeds - 1 teaspoon
Dry chilies - 8
Coriander seeds - 2 teaspoons
Turmeric powder - 1/4 teaspoon
For seasoning...
Oil - 2 tablespoons
Mustard seeds- 1/2 Teaspoon
Urad dal - 1/4 Teaspoon
Curry leaves - 10 nos
Method:-
Slice the onions.
Cut the drumstick into 2-inch pieces.
Dry roast chilies, coriander, and fennel seeds and grind with coconut.
Heat oil in a pan, and add the seasoning.
Add onion slices and drumstick pieces one by one and fry for a minute.
Add the ground masala with enough water.
Allow the mixture to boil for 5 more minutes and when the gravy becomes thick, remove it from the fire and serve hot with rice and papad.
Slice the onions.
Cut the drumstick into 2-inch pieces.
Dry roast chilies, coriander, and fennel seeds and grind with coconut.
Heat oil in a pan, and add the seasoning.
Add onion slices and drumstick pieces one by one and fry for a minute.
Add the ground masala with enough water.
Allow the mixture to boil for 5 more minutes and when the gravy becomes thick, remove it from the fire and serve hot with rice and papad.
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