Tangy Drumstick curry

A tangy, spicy, and comforting drumstick curry made with raw mango, coconut milk, and flavourful East Indian bottle masala—perfect for a wholesome family meal.

Drumstick Curry with Raw Mango & Coconut Milk

Ingredients

For the masala paste:

1/2 cup coriander leaves

3 green chillies

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp turmeric powder

1 onion

2 tsp ginger garlic paste

Water (just enough to grind into a smooth paste)

For the curry:

400 grams drumsticks (cleaned, washed & cut into medium pieces)

1 onion (finely chopped)

2 tomatoes (finely chopped)

4 garlic cloves (sliced)

200 ml coconut milk

1 small raw bottle mango (Totapuri), chopped

1 tbsp East Indian bottle masala powder

Salt to taste

Oil as required

Method

Heat oil in a pan and sauté the sliced garlic until aromatic.

Add chopped onions and sauté till lightly golden brown.

Add tomatoes with a little salt and cook until soft and mushy.

Pour in the prepared masala paste with 1/2 cup water. Cook for a minute, stirring occasionally.

Add the bottle masala powder, mix well, and cook for another minute.

Add chopped raw mango pieces and enough water to get a curry consistency. Let it cook until mango is almost tender.

Add the boiled drumsticks and cook for 5–10 minutes.

Adjust seasoning, pour in coconut milk, and simmer for 5 minutes.

Serve hot with rice or chapati.