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.