• 2 large English onions
• 1/2 lb ladies fingers (okra) – cut into quarter-inch lengths
• 2 large fresh green chillies, mild
• 1 red chilli, broken in two
• 1 1/2 dessert-spoons desiccated coconut
• Pinch of chilli powder
• Quarter flat tsp. turmeric powder
• 1/4 tsp. mustard seeds
• 2 tbsp. cooking oil
• Salt to taste
• 15 curry leaves

We’ve not finished testing this dish properly yet, so let us know your feedback!

1. Heat the oil in a pan and add the mustard seeds. Cover with a lid and fry until the seeds pop.
2. Finely chop 1/2 an onion and add to the pan, together with the red chilli and about 10 curry leaves. Cook until the onions turn light brown
3. Chop the remaining onions into quarter inch chunks.
4. Add the onion, ladies fingers, green chillies, coconut, chilli powder, turmeric powder, salt and
   remaining curry leaves to the pan, and cover with the lid.
5. Cook slowly, on a low heat, stirring occasionally. After 10-15 minutes test to see if the vegetables are cooked and serve.

• 1 large onion – finely sliced
• 3 large drumsticks
• 2 green chillies – broken into halves lengthwise
• 2 to 2 1/2 glasses coconut milk
• 1/4 tsp. turmeric powder
• 2 tbsp. cooking oil
• 1 tbsp. ground pepper
• Salt to taste

Drumsticks are a kind of long, slender bean pod native to India. They have a delicious,
succulent inside, but the outer husk is tough and fibrous. When eating the curry you should
suck out the inside of the drumsticks and leave the husks on the side of your plate.

Method

1. To prepare the drumsticks, scrape the outside with a knife, then cut into pieces,
   roughly 2 inches long.
2. Pour the coconut milk into a pan. Add the onion, green chillies, turmeric powder,
   salt, pepper and drumsticks. Cover and cook for 10 to 15 minutes on a medium heat, until the
   ingredients are soft.
3. Add the cooking oil, mix well and boil for a further 3 minutes.

Ingredients

• 1 large onion – sliced
• 5 cloves of garlic – halved
• 1/2 lb mushrooms – cut into large chunks
• 1 large potato – peeled and cut into small cubes
• 2 tbsp. cooking oil or ghee
• 1/2 tsp. mustard seeds
• 1/4 tsp. turmeric powder
• 2 heaped tsp. Madras roasted curry powder
• 1 tomato – cut into segments
• 1 1/2 cups water
• Salt to taste
• 3 tbsp. fresh milk or coconut milk

A truly delicious dish that you will want to make again and again! As a variation,
you can leave out the mushrooms and add another potato instead.

1. Heat the oil or ghee in a pan, add the mustard seeds and cover with a lid. Fry until the seeds have popped.
2. Add the onion and garlic and cook until the onion is transparent.
3. Add turmeric powder and curry powder and stir. Add the potatoes, stir again, and cook over low heat
   for a few minutes.
4. Add the mushrooms, tomato, water and salt. Bring to the boil and then reduce the heat. Cook until
   the potato is cooked.
5. Add the milk and stir well. Return to the boil briefly and then serve.