Drumstick Potato Curry Recipe

Drumstick Potato Curry; as the name suggests, this recipe calls for drumstick and potato as the main ingredients, cooked in tomato-onion gravy. I discovered this combination once when I peeked into one of my colleague’s tiffin box. When asked, she told me, it’s one of their Maharashtrian dishes. Got curious of the recipes, as it appeared and tasted good.

Later, when researched, I found that it’s even made by Bengalis, except the gravy is based on mustard seeds.. Actually, most of their recipes are based on mustard. I have made it, but somehow we didn’t like it. May be I couldn’t prepare it well.. Cooking needs practice and patience.

Now said that, let me tell you, I am a big fan of bengali cuisine…I got this chance of tasting bengali food, when I was home alone and we had ordered tiffin from a bengali aunty. I wish, I could have asked her the recipes.. Time was different, at your younger age, you will only think of having good food, doesn’t matter, who makes it. Someone or other will prepare for you.. But, when you grow older and independent, and time comes when you have to feed youself , then you will think ofhow to make good food.

How to make Drumstick potato curry recipe, murungyakaya curry:

1. Grind all the ingredients mentioned under ‘To Grind’ into a smooth paste.

2. Heat 2 tsp oil in a pan cum cooker. Fry the potatoes till half tender. Keep it aside in a plate.

3. In the same pan, add little more oil. Saute the ground paste of onion till it turns light golden brown.

4. Add tomato puree. Mix well. Add remaining masala powders. Cook for 1-2 minutes.

5. Add chopped drumstick, potatoes, coriander leaves and water. Close the lid. Wait for the steam to release, now put the whistle. Cook it for a whistle. Turn off the flame.

6. Wait for the whistle to subside. Serve hot with steamed rice or roti.

Drumstick Potato Curry Recipe

Prep Time

10 minutes

Cook Time

10 minutes

Servings

3 people

INGREDIENTS

300 gm Drumstick cut into 2″-3″ and washed, or 2 big
300 gm Potato sliced lengthwise, or 2 big
1 cup Tomato roughly chopped and pureed, or 1 big
1/4 tsp Garam Masala
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 cup Coriander leaves chopped
3/4 tsp Salt
1.5 – 2 cups Water

To Grind :

1 big Onion roughly chopped
1.5 inch ginger
5 big Garlic cloves
1/2 tsp Poppy seeds / khus-khus

INSTRUCTIONS

Grind all the ingredients mentioned under ‘To Grind’ into a smooth paste.
Heat 2 tsp oil in a pan cum cooker. Fry the potatoes till half tender. Keep it aside in a plate.
In the same pan, add little more oil. Saute the ground paste of onion till it turns light golden brown.
Add tomato puree. Mix well. Add remaining masala powders. Cook for 1-2 minutes.
Add chopped drumstick, potatoes, coriander leaves and water. Close the lid. Wait for the steam to release, now put the whistle. Cook it for a whistle. Turn off the flame.
Wait for the whistle to subside. Serve hot with steamed rice or roti.