This is a lovely finger licking curry with amazing Moringa/Drumstick flavor. It is a very simple curry which can be made very quickly and is perfect for a busy day. You can have a variation of this curry with Brinjal/Eggplant or Okra in place of Moringa. The speciality of this curry is mainly the tangy taste which makes it go well with Idli, Chappati, Roti and Steamed Rice.
Drum Stick (Moringa) – 2
Tomatoes (medium sized) – 3 (chopped)
Tamarind of 3 pods (soaked in water)
Oil – 2 tbsp
Fenugreek Seeds – 1/8 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Red Chilli Powder – 1 ½ tsp
Jaggery – 1 tsp
Coriander Seed Powder – 1 ½ tsp
Turmeric Powder – 1/8 tsp
Salt – to suit taste
Cut the Drum Sticks into 2 inch long pieces and keep aside. Blend the Tomatoes and Tamarind into fine paste without adding any water. Keep aside.
Heat the Oil in a pan. Add Fenugreek Seeds, Mustard Seeds and Urad Dal.
In a few seconds, add the chopped Onion, Drum Stick pieces, Salt and Turmeric powder. Stir cook them for 3 to 4 minutes.
Add Tomato puree, Turmeric Powder, Salt, Chilli Powder, Coriander Seed Powder and Jaggery.
Mix and cook till the gravy becomes dry.
Add 2 cups of water. Once everything comes to boil, cover the pan and simmer for 8 to 10 minutes in low to medium flame till the Moringa turns soft.
Transfer to a serving bowl.