4 Medium, peeled washed and cut into 2 inches pieces
2 Medium, peeled washed and cut into 2 inches cubes
1 Cup (16 tbs), chopped
2 Cup (32 tbs), chopped
1 Tablespoon (1 Inch)
4 (Adjust To Taste)
Red chili powder
Grind/Puree the tomatoes, ginger and green chilies together in a blender.
Heat the oil in pressure cooker and fry the onions in them till they turn golden brown.
Add the curry leaves, coriander powder, red chili powder and turmeric powder and cook for another minute.
Add the pureed tomatoes and cook till the oil separates. (5 - 8 mins)
Add the potatoes and cook for another 5 minutes.
Add the drumsticks.
Add water enough just to cover everything.
Cook for 2 whistles.
Once the pressure is out, open and boil till you get the required consistency for the gravy.
Garnish will coriander leaves and serve with phulka/roti/chapati and papad.
If you enjoy eating Indian curry then try out this curry. Chef Bhavna shows us a fast and easy recipe of the curry as it's made in the pressure cooker. The curry can be served with hot roti or rice. You can always use asparagus instead of drumsticks if you like. Do check out the video for the super fast recipe.