July 01, 2013

Drumstick and Capsicum Curry

Capsicum - 250 gms
Drumsticks - 6
Onions - 2
Tomatoes - 2
Ginger garlic paste - 2 tsp
Coriander and cumin powder - 1 tsp
Red chilli powder - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Grated coconut - 1/4 cup
Cumin and mustard seeds - 1/2 tsp
Oil - 2-3 tbsp
Curry leaves -  few
Coriander leaves


  • Cut capsicum into big pieces. Cut drumsticks into 2" pieces. Finely chop onions.
  • Grind coconut and tomatoes to make paste.
  • Heat oil in kadai, add cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add chopped onion and ginger garlic paste. Saute till onions are soft.
  • Add capsicum and drumstick pieces. Cook for 2-3 minutes. Add red chilli powder, salt, turmeric and coriander and cumin powder. Stir well and fry for 5 minutes.
  • Add tomato coconut paste and 2 cups of water.
  • Close the lid and cook till vegetables are tender and gravy is little thick.
  • Lastly garnish with coriander leaves.
  • Serve with rice or parathas.

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