Lent Special Vegetable Curry, Kudampuli itta Muringakka Curry

Initial Preparation:

1. Peel potato skin, wash well and cut into 1 inch length strips. Set aside.
2. Scrape the drumsticks using a knife, to remove the outer dark green layer. Wash and cut into 2 ½ inch long pieces. Set aside.
3. Grind together the ingredients mentioned in 'For Coconut Masala Paste' and make a fine paste. Set aside.

Curry Preparation:

1. Heat 2 tablespoon of coconut oil in a pan, splutter mustard seeds.
2. Then add in the fenugreek seeds and saute for few seconds.
3. Now add in the chopped onion, green chillies, half of the curry leaves and saute until the onions become translucent on medium heat.
4. Add in the chopped ginger, garlic and saute until the raw smell disappears on low-medium heat.
5. Then add in the drumsticks pieces, potato slices, cubed tomato and saute until the veggies are slightly wilted.
6. Now add in the coconut masala paste, gambooge, enough water, salt and mix well.
7. Cover and cook until the veggies are cooked well and oil separates on low-medium heat.
8. Add in the remaining curry leaves, 1 tablespoon of coconut oil and gently mix the curry.
9. Remove from heat, close the pan for 10-15 minutes. Serve warm.