DRUMSTICK TOMATO COCONUT CURRY

Drumsticks	20pcs (cut into 3” long)
Tomatoes	1 cup (diced)
Onions	1/2 cup (chopped)
Green chillies	2 (slit)
Red chilly powder	1 tsp
Turmeric	1/4 tsp
salt	to taste
Fresh Coconut grated	1 cup
Hot water	2 cups
Ginger garlic paste	1 tsp
Cilantro	2 tbsp (finely chopped)
Curry leaves	few
Oil	2 tbsp

• Grind coconut in a mixer jar into fine and smooth paste. Add hot water while grinding. Strain and squeeze the coconut milk into a bowl. Reserve the milk and keep aside.
• Heat oil in a pan.
• Fry onions, green chillies and curry leaves. Fry till onions turn into pink.
• Add ginger garlic paste and fry till raw smell goes away.
• Add drumsticks and tomatoes, turmeric and salt. Mix, cover and cook on medium heat for 5 mins.
• Then add red chilly powder and ½ cup water. Mix and cook.
• When water starts boiling, pour coconut milk and cook on medium heat for 10-15mins.
• Check salt and drumsticks. If it is soft. Off the flame and garnish with chopped cilantro.
• Serve with Rice.