Potato Drumstick Curry is a very tempting combo of potato and drumstick that has a unique earthy taste of mustard paste and panch phoran. Panch phoran is a mixture of cumin, fenugreek, nigella, fennel and radhuni. Since we don’t get radhuni here, I substitute it with mustard seeds. This panch phoran imparts a very authentic taste to the gravy that tastes best with hot steamed rice.
Drumsticks are high in calcium, iron, essential vitamins and minerals. They strengthen bones, purify blood and give relief from respiratory problems.Try out this rustic and authentic Bengali Style Potato Drumstick Mustard Curry in bengali style and the flavours are sure to bowl you over.
- Drumsticks 2, peeled and cut into 2 inch pieces
- Potato 2, cut into wedges
- Turmeric 1/2 tsp
- Chilli Powder 1 tsp
- Salt to taste
- Water 1 1/2 Cup
- Mustard Oil 2 tbsp
- Sugar 2 tsp
- Blend together (all soaked (except salt) in 1/2 cup of warm water for an hour)
- Mustard 2 tsp
- Jeera 1/4 tsp
- Green Chilli 1, chopped
- Salt a pinch
- For tempering (panch phoran)
- Methi Seeds 1/8 tsp
- Nigella or Onion Seeds 1/4 tsp
- Mustard 1/4 tsp
- Aniseed 1/4 tsp
- Jeera 1/4 tsp
- Whole Red Chilli 2, broken
- Heat oil in a kadhai, collect together all the ingredients needed for the tempering and throw them into the oil. Fry till they turn light brown.
- Add drumsticks and potato, cover with a lid and cook them on low heat for five minutes, stirring in between.
- Add turmeric and red chilli powder, fry for a minute and add water and salt. Again cover and cook till all the water dries up, potatoes turn soft and drumsticks look transluscent.
- Add sugar, mix and cook for two more minutes.
- Blend mustard, jeera, green chilli and salt with two to three tablespoon of water to a fine paste. Now add this paste to the curry and mix well. Stir for one to two minutes and switch off. Keep it covered for some time so that it absorbs all the aroma of mustard.
- Serve with hot steamed rice.