This is a delicious spicy curry with hot, sweet and sour flavours equally balanced. If drumstick vegetable is not available, you can make this with potatoes alone. Serve this as a side dish with plain boiled rice.
1 medium onion
2 medium garlic cloves
1 teaspoon peeled and finely grated fresh ginger
1 teaspoons de-seeded tamarind chunk
1 ½ teaspoons red chilli powder
½ teaspoon turmeric powder
1 teaspoon salt
2 tablespoons vegetable oil
1-inch/2.5-cm length of cinnamon stick
1 star anise
2 green cardamoms
250g drumstick vegetable, cut into 2-inch/5-cm lengths
2 medium potatoes, peeled and cut into bite-size pieces
1 tablespoon small pieces of jaggery
1. Place the onion, garlic and ginger in an electric blender. Blend to make a smooth paste.
2. Place the tamarind in a bowl. Add 1 cup/250ml warm water. Mash the tamarind with your fingers to dissolve as much of the pulp in the water as possible. Gather up the remaining non-dissolvable pulp, squeeze out the juice and discard. Stir in the red chilli powder, turmeric and salt.
3. Heat the oil in a medium pan over medium-low heat. Add the cinnamon, star anise, cloves and cardamoms and stir for a few seconds, until fragrant.
4. Add the onion paste from the blender and cook for 5 to 8 minutes, until the paste becomes light brown, stirring frequently.
5. Add the tamarind juice, drumstick and potatoes. Add 1 cup/250ml additional water and bring to a boil. Cover and cook for about 20 minutes, until the vegetables are cooked and the sauce thickens.
6. Add the jaggery and cook until it melts. Taste and add extra salt if required.
7. Remove from the heat. Serve warm.