A medium spiced, tangy flavored vegetable curry. This dish would taste more better if it’s used after a day or two. Also taste much more delicious if cooked in earthen pot.
Ingredients:-
• Drumstick (Moringakai) 3 nos washed and cut into 2 inch length. • Shallots. Cleaned and washed 1 cup• Elephant Yam *( suran) cleaned, washed and cut in inch size cubes• Potato cleaned & washed cut 1 ” Cubes• Garlic 12 cloves peeled• Green chilly 6 nos• Turmeric powder 1/2 tsp• Coriander powder 1tbs• Chilly powder 1/2 tsp• Tamarind paste 3 tbs• Curry leaves 2 sprigs• Ginger 2″ Julienne cut • Onion thinly sliced 2 medium• Mustard seeds 1tsp• Oil for cooking 3 tbs• Salt to taste.
Heat a wok at medium heat. Add oil to it and once oil is hot, add mustard seeds and curry leaves. After mustard seeds splutter, add sliced onion, ginger, and saute till it caramelize. You may add little salt at this time, so that the water content in onion will be dried fast. Add turmeric powder, coriander powder and chilly powder. Saute for about 5 minutes. Add the cut vegetables, shallots, 2 cups of water and allow to cook. Once the vegetables are cooked, add green chilies, and tamarind paste. Mix well and check for salt and sauce consistency. If required, add water as per discretion. Cover the wok and cook for another 5 minutes.
Add chopped coriander leaves.
Its a yummy tangy flavored curry which goes well with rice preparation or along with Idly, Dosa etc.
Happy Cooking!
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