Menthi Munakkaya Kura

Hi  Viewers

Today, today's flavour is a combination of drum sticks, methi leaves, tomatoes. Methi leaves adds nice aroma and taste to the curry.

Generally drum sticks are cooked with a base of onion and tomato. I have added methi leaves also. The flavor of methi, sweetness of drum sticks, natural flavor of tomatoes all together tastes pleasing flavor and comes out perfect and tasty.

OK. Let us go to prepare this curry.

Ingredients

• Drum sticks                   2 (make into pieces )
• Tomatoes                       2 ( finely)
• Onion                             1  big ( finely chopped)
• Potatoes                         2 medium
• Methi leaves                   2 handful
• Red mirchi powder         1 tbsp
• Peanuts powder             5 to 6 tbsp
• Turmeric powder
• Salt to taste
• Oil

For Popu

• Mustard seeds
• Curry leaves

How I did it

1. Wash methi leaves, use  the tender stems alone. Discard the thickers. Chop finely and keep aside.
2. Pressure cook potatoes, peel the skin and chop into cubes and keep aside.
3. Half boil drum stick pieces . Don't throw out cooked water.
4. Take kadai, add oil and let it heat.
5. Add mustard seeds , let them pop. Then add chopped onion and fry till they are transparent.
6. Then add chopped methi leaves. Let it fry for 2 to 3 minutes. Stir well. Then add chopped tomatoes. Cook tomatoes until becomes mushy.
7. Finally add half  boiled drum sticks and cooked potato cubes, salt and red mirchi powder and curry leaves.
8. Add 1/2 glass of water. It depends on the consistency you serve. Of course it is a semi liquid curry.
9. Cook for 2 minutes means up to drum sticks fully cooked.
10. Lastly add peanuts powder. Stir well and see the thickness of the curry.
11. If required add little water.
12. Switch of the stove and transfer into a bowl.

  See the flavor of the methi kura. It goes well with rice and  great curry for roti also.

My Note

• If you likes the methi flavor, you can add little more methi leaves.
• The dried methi leaves are used in restaurants for added flavor in curries.