Drumstick Gravy Curry

Ingredients

• 3 medium drumsticks, cut into 2-inch pieces
• 1 1/2 cups onions, finely chopped
• 2 cups tomatoes, cut into small cubes
• 3 green chillies, slit lengthwise
• 1/4 tsp turmeric powder
• 3/4-1 tsp red chilli powder (adjust to taste)
  
• Salt to taste
• 3 tbsp vegetable oil

For Masala

• 3 tbsp poppy seeds (khus-khus)
• 2 tsp coriander seeds (dhania)
• 1 tsp cumin seeds (jeera)
• 2 tbsp dalia (roasted and peeled chickpeas), or 4-5 cashews (optional)

For Seasoning

• 1 tsp vegetable oil
• 1/2 tsp mustard seeds (rai)
• 5-6 curry leaves

Preparation

1. In a coffee grinder, grind the masala ingredients into a powder first, and then add a little water and grind to a paste and set aside.
   
   
2. Heat the oil in a medium saucepan, and add the onions and saute on medium heat until translucent.
   
   
3. Add the drumstick, salt, and turmeric powder, and stir well. Cover and cook on medium heat, stirring frequently, until the drumstick is tender.
   
   
4. Add the ground masala paste and red chilli powder, and saute until the raw flavor is gone.
   
   
5. Add the tomatoes and saute for a few seconds.
   
   
6. Add 1 cup water and adjust the salt as needed. Cover and simmer until the drumstick gravy curry comes to a boil and thickens a bit. You can add more or less water depending on the consistency you want.
   
   
7. In a small pan, heat the oil. Add the mustard seeds and fry until they start popping. Add the curry leaves and pour the seasoning over the curry.
   
   
8. Serve the drumstick gravy curry hot, with roti.

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