Drumstick (Murunga) Curry

5 drumsticks (murungas)
1 teaspoon black mustard seeds
1 sprig curry leaves
2 green chillies slit in the middle
3 tablespoons chilli powder
1 ½ teaspoons fenugreek seeds
¼ cup milk or coconut milk
3 tablespoons oil
1 ½ teaspoons fenugreek seeds
1 onion chopped
6 cloves garlic sliced lengthwise
1 ½ teaspoons salt
¼ cup water


1. Slightly scrape the skin off the drumsticks and cut the drumstick into 10 cm long pieces and wash them.

2. Heat the oil in a pan and sauté the drumsticks. Lift them out and fry the mustard seeds and when the mustard seeds begin to pop add the curry leaves, chopped onions, green chillies and the garlic slices and fry for a few minutes on low heat until the onions are caramalised.

3. Add the chilli powder and then add the sautéed drumsticks to the masala (chilli mixture) stir well and add the salt, fenugreek and the water. Cover and cook for about 20 minutes or until the drumsticks are cooked. Now add the milk and stir well and cook for about 10 minutes.

When well blended remove from stove and serve.