Drumstick and Green Pepper korma

Drumstick and Green Pepper korma

Drumstick - 15 pieces.
1 medium Green pepper/ capsicum
1 small tomato
1 onion.
2 cloves of garlic.
2 tsp - chili powder. 
Cilantro - for garnishing.
To grind:
3 tbsp of freshly grated coconut
1 tsp - fennel seeds.
To temper:

2 tbsp - canola/vegetable/sunflower oil.
1 tsp - cumin seeds.
2-3 curry leaves.

1. In sauce pan, heat oil.
2. When the oil is hot add cumin seeds, wait a minute to get the cumin flavor to the oil then add curry leaves.
3. Add finely chopped onion and garlic. Add salt to bring out the moisture from the onion.
4. When onions are well cooked, add drumstick and green pepper with salt and chili powder.
5. To this veggies, add 1 cups of water and bring the heat to medium low.
6. Cook the veggies for 10 min on medium low.
7. After 10 min, add the ground coconut- fennel paste.
8. Cook for 5 min on medium flame.
9. Remove from heat and garnish with Cilantro.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.