It is summer again and I can see raw mangoes everywhere. This is a nice blend of drumsticks and mango in coconut gravy – Regeneration of taste from my Mom’s place. In fact i got this recipe from my aunt. I hope she gets a chance to read this 🙂
Preparation time: 40 minutes | Difficulty Level: Medium
- Drumsticks/Muringakka – 2 large
- Raw mango – 1
- Onion (chopped) – ½ of a medium sized one
- Green chilly (slit) – 3
- Garlic (chopped) – 4 pods
- Curry leaves – 1 stem
- Ginger – ½ inch piece
- Mustard Seeds – 1teaspoon
- Turmeric powder – a pinch
- Kashmiri Chili powder – 2 teaspoon
- Coriander powder – 5 teaspoon
- Thin coconut milk – 3½ cup
- Thick coconut milk – 1 cup
- Salt – As needed
- Oil – 2-3 tablespoons
- Peel the green skin off the drumsticks and mango. Slice the drumsticks into 2 inch long pieces.
- Make a paste out of chilly powder, turmeric powder and coriander powder adding ½ cup water. Keep this aside.
- Heat oil in a pan and splutter mustard seeds.
- Add chopped Onion, chopped garlic, ginger and slit green chillies. Saute for 4-5 minutes.
- Add the paste made of chilly, turmeric and coriander powder. Stir for 2-3 minutes.
- Now add drumstick pieces and cook covered on medium flame adding thin coconut milk. Add salt. I had to cook for 20 minutes for the drumsticks to get cooked to 80%.
- Open the lid and add the mango pieces. Cook covered for few more minutes (around 5-8 minutes).
- When the mango and drumsticks get cooked well, taste once to check the spice and salt.
- Add thick coconut milk and bring to boil. Remove from flame as soon as you start seeing small bubbles on the sides. Don’t let it boil heavily after adding thick coconut milk.
- Serve warm with rice.