Preparation Time: 5 minutes
Coking time: 15 minutes
Raw Mango, cut into bite size pieces-1
Drumstick, cut into 2-3 inch pieces-2
Onion-1 (or) Pearl onion- 10 nos
Turmeric powder- 1/4 teaspoon
Red Chilli powder- 1 ½ teaspoon
Coriander powder- 1½ teaspoon
Coconut, grated- 1 cup
Mustard seeds- 1/2 teaspoon
Fenugreek seeds/ methi- 1/4 teaspoon
Cumin/ Jeera- 1/4 teaspoon
Curry leaves- 1 strand
- Heat oil in a pan and add mustard seeds and fenugreek seeds. When the mustard seeds starts splutter and the fenugreek seeds turns dark golden brown colour, add the cumin seeds and curry leaves in that hot oil.
- Add chopped onion and fry in that oil for a minute till transparent. Now add the drumstick and cook in that oil for a minute.
- Add turmeric powder, red chilli powder and coriander powder and cook for just fifteen seconds. If you cook longer the masalas get burnt.
- Add two cups of water and mango pieces and salt. Close with a lid and cook till the drumstick cooks well.
- Take coconut extract from the coconut twice thick and a thin extract.(In a blender jar add the coconut add slightly powder the coconut. Then add a cup of water and blend well. Take the extract with hand or passing through a sieve.
- This is ‘Thick extract’. Add the extracted coconut inside the blender and add a cup more water blend for some time and take the extract this is ‘Thin extract’)
- First pour the thin extract and cook for minute or just the curry starts to boil. Check for salt and add if needed.
Add the thick extract and switch off the gas when the curry starts to bubble.
- Do not over cook after adding thick coconut extract.
Note: You can use finely ground coconut paste instead of coconut milk.
Or you can take coconut milk only once together and make this curry.