Drumstick Iguru ( Gravy) [
Normally served with Rice – An Andhra Dish]
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Ingredients:
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Drum
stick
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2 No’s
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Onion
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1 No
Big
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Bangalore
Tomato (Ripe & Red)
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1 Big
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Green
Chillies
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2 Small
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Turmeric
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2-3 Pinch
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Red
Chilly/Dhania Powder Mix
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1½ -
2 Tsp
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Mustard
Seeds
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¼ Tsp
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Vadagam
(Thalippu-Optional)
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Little
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Oil
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3 Tbsp
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Salt
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To
Taste
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Curry
Leaves
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5-6 leaves
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Sambar
Onion (
Optional)
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5-6 Nos
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Tip :
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Red
Chilly & Dhania Powder mix :: 100 : 150 gms.
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Method :
- In a vessel/Kadai pour 1 cup of water
and boil it, simmer the flame & place Tomato (Whole) in it cover and
cook for 10 Min.
- Cool & peel off the outer skin (Keep the
remaining water aside). Grind into puree.
- Cut the Drum stick into 2” pieces,
Onion Sliced into very thin pieces, Peel the sambar onion and Slit the
Green chillies.
- Place Kadai/Wok and pour oil add mustard allow
to crackle.
- Add Thalippu Vadagam to this & then
sliced Onion, sambar onion, green chillies & fry till it
turns pink, Simmer the flame. Add drumstick pieces fry 2-3 minutes till
the raw smell disappears.
- Now add tomato puree, turmeric, Red chilli/
dhania powder mix & Salt approx ½ tsp (Iodised Salt)
- Cook the puree 5-6 min till it thickens. to
this mix pour 2 cups of water (inclusive of tomato boiled water) bring it
to boil,
- Lower the Flame, Cover and cook
till the drum stick becomes tender.
- Add curry leaves. If the gravy is too thick
add little water, mix well, check the salt and cook further for 2/3 min.
- Garnish with Chopped Coriander Leaves
(optional)
Tip : Cooking in low flame tastes better.
