Munaga kaaya Tomato Kura (Drumstick Curry)

Difficulty Rating 3 (Difficult prep, Special Ingredient needed)

Indian "drumstick" is a unique vegetable. It grows from a tree and is extremely long (perhaps a yard or more). It can be found at some ethnic stores or cut and frozen at the Indian grocer. It has a distinct somewhat bitter flavor. Typically, Indians just scrape out the insides and eat them, leaving the hard outside behind.


2 Drumsticks/munaga kaaya (or one bag frozen)
1 large onion - finely chopped
2 tomatoes - finely chopped
2 TBsp cooking oil
3-4 garlic - roughly crushed
½ tsp cumin seeds/jeera
10-12 curry leaves
½ tsp turmeric powder
1 tsp chilli powder
Salt to taste

1. Scrape the skin off of the drumsticks, cut into 2 “pieces.
2. Cook in boiling water for 5 mts, discard water and set aside
3. Heat 1 tsp of oil in a vessel and fry the drumsticks for 2-3 mts on medium flame. Set aside.
4. In the same vessel, heat remaining oil. On medium flame add crushed garlic and curry leaves. Toss them for about half a minute. Add in cumin seeds and let them splutter.
5. Add chopped onions, drumstick pieces, salt and turmeric powder and fry on medium flame till the onions turn soft. (about 8 mts).
6. Add chopped tomatoes, chilli powder, combine, cover and cook for 4-5 mts till the tomatoes turn soft and the juices run out.
7. Uncover, reduce heat and cook for 5 mts or till the desired consistency, before turning off the flame.
8. Garnish with freshly chopped coriander leaves. Serve hot with rice or rotis.

Fish Fry

Difficulty Rating 1

4 Fish fillets
2 tsp Red chilli powder
2 tsp Dhania (coriander) powder
1 pinch Turmeric powder
2 tsp Lemon juice
1 tsp Ginger garlic paste
½ tsp Salt (or to taste)
6 tsp Oil

1. Wash the fish (Mackeral/Kingfish/Tilapia/Catfish)and cut them into large pieces as desired.
2. Take a bowl and mix chilli powder, dhania powder, turmeric powder, ginger garlic paste, lemon juice and salt to form a thick paste.
3. Rub this masala paste to both sides of the fish and set aside.
4. In a heated pan add oil and fry the fish on medium flame for 4 to 5 minutes until nicely browned and just cooked through. Then flip it to the other side and let fry for few more minutes until it turns golden brown.
5. Fish need not be marinated for a long time, but if desired marinated fish can be stored refrigerator in an air tight container for a day or two.
6. Freshly prepared fish fry tastes better and is often served as a side dish with any rice item and curry.

Chinese Spicy Green Beans

Not Indian but a recipe we've really enjoyed. This works well with the frozen long skinny green beans from Aldi.


1 lb green beans
1 TBsp garlic, chopped
1 TBsp ginger, chopped
2 scallions. white parts only, finely chopped
½ tsp chili paste or chili powder
1 TBsp dark soy sauce
½ tsp sugar
¼ tsp salt, or to taste
Pepper to taste, optional
2 TBsp vegetable or peanut oil for stir-frying, or as needed

1. Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (6 to 7 minutes for longbeans).
2. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
3. Add the green beans and the dark soy sauce, sugar, salt, and pepper if using. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.