Murunga (Drumstick Curry)

Course : Curry
Serves: 4
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12 medium drumsticks -- (peeled and cut into 5 pieces)
5 medium Onions -- sliced
1 Cup ghee -- for frying
6 medium green chiles -- slit lengthwise
4 tablespoons curry powder
1 1/2 cups thin coconut milk
1 teaspoon salt -- to taste
1 bunch few springs curry leaves
1 piece lemon sized ball of tamarind -- soaked in water
1 1/2 cups thick coconut milk

Preparation / Directions:

Heat ghee in a pan and fry the onions and green chiles for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murunga (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.

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