¼ cup coconut oil
1 ½ tsp black cumin
Salt, to taste
Plain chili powder – adjust to your spice preference
1 large red onion – sliced or chopped
4 potatoes – peeled and sliced
5 Murungai/drumsticks – cut into 1 or ½ inch lengths, with the strings removed from the sides
2 tomatoes – chopped
Kasuri methi/dried fenugreek leaves – as needed
Start by heating the coconut oil in a pan over medium heat.
Add the black cumin, sliced red onions, chopped tomatoes, and the desired amount of chili powder. Stir the ingredients together and allow them to cook for 3 to 4 minutes, releasing the delightful aroma of the spices.
Now, add the sliced potatoes and the cut drumsticks to the pan. Continue to stir the mixture, ensuring the vegetables are coated with the aromatic spices.
Lower the heat and let the curry simmer, allowing the drumsticks and potatoes to soften and soak up the flavors of the spices.
Once the vegetables have softened to perfection, add salt according to your taste preference and give it a good stir.
Turn off the heat, and for an added burst of flavor, sprinkle some dried fenugreek leaves (Kasuri methi) over the curry.