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I know it might be hard for some of you to believe that this is the first time I am seeing fresh drumsticks in the US. Having lived on frozen pieces for years, I was totally taken back when K comes home after a trip with these fresh drumsticks. I wanted to do something different with the drumsticks and so I called my mom. She suggested I make this curry and also drumstick kurma. By now you all know that I love peanuts and the minute my mom said it has peanuts I was sold. I did have extra drumsticks and I also made the kurma that I will post soon.
The tanginess from the tomatoes and the crunch from peanuts made this dish a winner. K and I loved it. In fact, I had this in my drafts for the past one month and only when I made this again today that I remembered that I have not posted it yet. So presenting the tasty curry which goes well with rice or rotis.
2 tsp oil
1/4 tsp mustard seeds
1 tsp urad dal
1 medium onion (about 1 cup chopped)
1 tsp ginger paste
1 tomato chopped
9 – 10 brinjals sliced into long pieces (Indian variety)
3 drumsticks (about 25 pieces)
3 oz raw peanuts (little more than 1/4 cup)
Salt to taste
1 tsp sambar powder
Water as needed for the vegetables to cook
Feel free to use eggplant instead of Indian brinjals
Heat oil and add mustard seeds. When they pop, add the urad dal. Fry till the dal turns golden brown.
Add the onions.
When the onions are almost cooked, add the ginger paste. Saute for few minutes.
Onions are fully done.
Add the tomatoes.
Saute until tomatoes turn mushy.
Add brinjals, drumstick and raw peanuts.
Add chilly powder and salt.
Add about a cup of water and allow vegetables to cook.
Vegetables are cooked. Curry is ready.
Peanuts brought a world of difference and we thoroughly enjoyed the dish.