Boil the drumsticks in water until tender and set aside.
Heat oil or ghee in a pan, add mustard seeds, and let them splutter.
Add cumin seeds, crushed garlic, curry leaves, and asafoetida. Sauté for 30 seconds.
Add chopped tomatoes, turmeric powder, and rasam powder. Cook until tomatoes turn soft.
Pour in tamarind pulp and water. Bring to a boil.
Add the cooked drumsticks and simmer for 5 minutes.
Mix in the cooked toor dal, salt, and black pepper powder. Simmer for another 5 minutes.
Garnish with fresh coriander leaves and serve hot.
STUFFED RIDGE GOURD CURRY
Ingredients:
Ridge gourd (Turai), medium-sized: 4-5
Onion (finely chopped): 1 medium
Tomato (finely chopped): 2 medium
Ginger-garlic paste: 1 tsp
Green chilies (chopped): 1-2
Ground coriander powder: 1 tsp
Ground cumin powder: 1 tsp
Red chili powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Salt: To taste
Fresh coriander leaves (chopped): For garnish
Oil: 2 tbsp
Stuffing ingredients (for filling):
Chana dal (soaked and ground): 1/4 cup
Grated coconut: 1/4 cup
Fennel seeds: 1/2 tsp
Garam masala: 1/2 tsp
Salt: To taste
Process:
Cut the ridge gourd into 4-5 pieces and hollow them out to create space for stuffing. Set aside.
To prepare the stuffing: In a pan, dry roast fennel seeds, then grind them with soaked chana dal, grated coconut, garam masala, and salt into a coarse paste.
Stuff each ridge gourd piece with the prepared filling and set aside.
Heat oil in a pan, add chopped onions, and sauté until golden brown.
Add ginger-garlic paste and chopped green chilies, sauté for a minute.
Add chopped tomatoes, turmeric powder, coriander powder, cumin powder, and red chili powder. Cook until the tomatoes soften.
Place the stuffed ridge gourd pieces into the pan, add water to cover them halfway, and cook on low heat for 15-20 minutes until the gourd softens and the stuffing is cooked through.
Garnish with fresh coriander leaves and serve hot with roti or rice.
SPINACH DAL WITH JAWAR ROTI DINNER
Ingredients for Spinach Dal:
Toor dal (split pigeon peas): 1/2 cup
Spinach (chopped): 2 cups
Onion (finely chopped): 1 medium
Tomato (chopped): 1 medium
Green chilies (slit): 1-2
Ginger (grated): 1 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Hing (asafoetida): A pinch
Salt: To taste
Oil or ghee: 1 tbsp
Water: 3 cups
Fresh coriander leaves (chopped): For garnish
Process for Spinach Dal:
Wash the toor dal and cook it in a pressure cooker with 3 cups of water, turmeric powder, and salt for 3-4 whistles.
Heat oil or ghee in a pan, add mustard seeds, cumin seeds, and hing. Let them splutter.
Add chopped onions and sauté until golden brown.
Stir in grated ginger, green chilies, and chopped tomatoes. Cook until the tomatoes soften.
Add red chili powder and cook for another minute.
Add the cooked toor dal and chopped spinach to the pan. Stir well and cook for 5-7 minutes on low heat until the spinach wilts and combines with the dal.
Garnish with fresh coriander leaves and serve hot.
Ingredients for Jowar Roti:
Jowar flour (sorghum flour): 2 cups
Water: As needed
Salt: To taste
Oil or ghee: For cooking (optional)
Process for Jowar Roti:
In a bowl, combine jowar flour and salt. Gradually add water and knead into a soft, pliable dough.
Divide the dough into small balls. Roll each ball between your palms to form a smooth ball.
Flatten the dough ball into a disc with your hands (or use a rolling pin), dusting with more flour as needed to prevent sticking.
Heat a tawa or skillet and cook each roti on medium heat, flipping once golden spots appear on each side. Optionally, brush with ghee or oil for extra flavor.