HEAT ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murunga (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes. NOTES : (Drumstick Curry)
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|Serving Size: 1 Serving (653g)|
|Recipe Makes: 4|
|Calories from Fat: 501 (65%)|
|Amt Per Serving||% DV|
|Total Fat 55.6g||74 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 177.4mg||55 %|
|Sodium 253.6mg||9 %|
|Potassium 1277.4mg||34 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 21g|
|Protein 48.7g||70 %|
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Calories per serving: 773
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