Drumstick Leaf Korma
By : Saroj KeringMethod
Chop, wash, drain drumstick leaves.
Heat half oil in a pressure cooker.
Add carrots, drained gram, beans, 1 chopped chilli
Stirfry for 2-3 minutes.
Add potatoes, leaves, ginger, stir, add two cups hot water.
Add turmeric, salt, mix well.
Put lid, cook for two whistles.
Cool cooker, remove lid.
Add salt and lemon juice to taste
To temper:
Heat remaining oil in small pan, add seeds
Allow to splutter.
Add curry leaves, asafoetida, remaining chillies (halved)
Pour into while sizzling, into korma.
Stir gently, serve hot with jeera rice, or steamed rice.
Making time: 25 minutes
Makes: 3 servings
Shelflife: 1 day
Ingredients:
2 cups tender plucked leaves of drumstick tree
1/2 cup split green gram with skin, washed soaked in 2 cups water
1 carrot peeled, chopped
5-6 French beans chopped
1 potato, scrubbed, washed, grated
3-4 green chillies
1" piece ginger grated
1 stalk curry leaves
2 pinches asafoetida powder
1/4 tsp. turmeric powder
1/2 tsp. each cumin & mustard seeds
salt to taste
2 tsp. lemon juice
2 tbsp. oil
2 cups tender plucked leaves of drumstick tree
1/2 cup split green gram with skin, washed soaked in 2 cups water
1 carrot peeled, chopped
5-6 French beans chopped
1 potato, scrubbed, washed, grated
3-4 green chillies
1" piece ginger grated
1 stalk curry leaves
2 pinches asafoetida powder
1/4 tsp. turmeric powder
1/2 tsp. each cumin & mustard seeds
salt to taste
2 tsp. lemon juice
2 tbsp. oil
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