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Munagakaya Gravy

By: Archana
Region: Andhra
Dish:Vegetarian - Curries
Servings: 4
Time to Prepare: 20 Mins


Drumstick pieces - 35 (2 inch pieces)
Onion - 1 cup chopped
Tomato - 1/2 cup chopped
Tomato puree - 1/2 cup
Ginger - 1 inch piece finely chopped
Garlic - 3-4 cloves chopped
Green chilli - 2 slit
Salt needed
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp (optional)
Grated coconut - 1/3 cup
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - a pinch
Curry leaves - a sprig
Coriander leaves - 2 tbsp finely chopped


Wash and cut drumsticks into 3 inch pieces.

Cut onions lengthwise and chop 1/2 cup tomatoes. Chop garlic and ginger. Grind coconut to a fine paste adding little water.

Cook drumsticks in water (add just enough water to cover the drumsticks) with salt and turmeric powder. When you press the drumstick with a spatula, it should open as shown below. That is the correct stage to switch off the heat.

Heat oil in a pan, add mustard seeds and cumin seeds, when it splutters, add hing, curry leaves, onion, green chilli, ginger and garlic.

Saute until onions turn transparent.

Add sambar powder, turmeric powder and saute for a few more minutes.

Add finely chopped tomatoes and cook for a few more minutes.

Add tomato puree, coriander powder, garam masala powder, salt needed and cook until the raw smell of the tomato puree goes.

Add the cooked drumsticks, a cup of water and boil.

When it starts boiling, add the coconut paste, simmer and cook until everything gets blended well.

Garnish with coriander leaves and serve hot with rice or chapati. You can adjust the consistency of the gravy as desired.

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