Drumstick and Mango curry

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(A thick coconut gravy with mango and drumstick)


Drumstick (Moringa) – 2 medium sized

Green mango – 1-2 (depending on the sourness)

Onion – 1 medium sized (sliced lengthwise)

Green chilly – 2-3 (slit lengthwise)

Dry Red chilly – 2 whole

Mustard seeds – 1 teaspoon

Curry leaves – 1 sprig

Oil – 2 tablespoons

Water- 2-3 cups

Salt to taste

To grind:

Garlic – 1 pod

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 pinch

Grated coconut – 1, 1/2 cup

How to:

Grind the coconut, turmeric, cumin and garlic to a fine paste adding water during the process.

Skin the Drumsticks and Mango and cut them into 2 inch size pieces.

In a deep vessel, pour in 2 cups water, half of the sliced onion, the slit green chillies, a little salt and the drumsticks.

Cover and bring to a boil on medium flame.

Once the drumsticks are cooked add the cut mango pieces, cover and cook till the mango is soft. (you can check this by mashing the mango using the back of a spoon)

Once the mango and drumsticks are cooked,add the coconut paste, and keep stirring.(you can add more water at this point if the gravy seems too thick)

Remove from flame, before it comes to a boil.

In a small pan heat oil, add the mustard seeds and let it splutter, then add the onions, curry leaves and dry red chillies.

Sauté for a while till the onions get slightly brown.

Pour this over the prepared curry.

Serve warm, as a side dish, with rice.