Ingredients:
- Drumstick leaves - A bunch
- Mustard seeds - 1/2 tbsp
- Roasted channa dhal - 1 tbsp
- Small onions - 8
- Big onions - 1 (medium sized)
- Tomato - 1 (medium sized)
- Red chillies - 2
- Curry leaves
- Sambar powder - 1.5 tbsp
- Oil
- Salt
Dry roast and grind:
- Jeera - 1 tbsp
- Coriander seeds - 2 tbsp
Preparation:
Dry roast jeera and coriander seeds and keep the powder aside.
In a pan, add 2 tbsp of oil and saute the small and big onion pieces along with red chillies, until it becomes light golden brown in color. (You may add more red chillies, if you like to have it more spicy)
Then, add tomatoes and fry for about 2 minutes. After that, add the grounded powder, curry leaves, sambar powder and saute them till the tomatoes become mushy.
At last, add grated coconut and roasted channa dhal and saute it for 2 to 3 minutes and turn off the stove.
Let it cool down and then grind them into a fine paste of masala. Then, in a pan, add oil and drumstick leaves and saute it for few minutes. Add sufficient amount of water and let the leaves cook well.
Once done, add the masala paste to the drumstick leaves and let it boil for 5 minutes. At last, temper it with mustard seeds.
Serve hot with rice and a veggie / poriyal of your choice.
