From The New Tastes of India, Das Sreedharan, Headline, 2001.
I am used to curries that have coconut milk in them and hence have a creamier texture. This particular curry turned out to be much lighter.
It had drumsticks as an ingredient—and this is a vegetarian cookery book. However, it seems drumsticks are a type of vegetable. There were none available here so I settled for sticks of celery which I hoped would be perhaps close.
The celery and carrots were cut into pieces. I like them larger sized in my curries. They were placed in a saucepan, covered with water and brought to the boil.
While they were simmering the potatoes were cut up and then added to the pot to cook until they were nearly tender.
While the vegetables were simmering, ginger, a green chilli and cumin seeds were pounded in a mortar and pestle with a little water until the mixture became a paste.
When the potatoes were close to cooked green beans were added to the mix with a teaspoon of turmeric, some salt and the paste. This was simmered for a few more minutes and some yoghurt and desiccated coconut were added. A few curry leaves were also added and the mixture was gently heated through though not brought to the boil.
It was served with rice, paratha and coconut chutney.
This was a light, gently spiced curry. Though my preference is for the hotter, spicier thick curries I did enjoy this one.
Ease of cooking: ✔✔✔✔