### TranslatedIngredients: 4 Drumstick - cut them into 1-1/2 inch pieces,1 teaspoon Jaggery - powdered,1 Onion - finely chopped,Salt - to taste,4 Fresh Red chillies - adjust according to taste,3 tablespoons Coriander (Dhania) Seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Black Urad Dal (Split),3/4 teaspoons Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),1 tablespoon Tamarind Paste,4 Garlic,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Fresh coconut - grated,2 teaspoons Sesame (Gingelly) Oil,2 tablespoons Sunflower Oil,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Black Urad Dal (Split),1 sprig Curry leaves,Coriander (Dhania) Leaves - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 35 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Mangalorean ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with Mangalore Nurge Gashie Recipe, pour 2 of cups water with salt in a deep pan and bring it to boil. Add the drumsticks and simmer it for 10 minutes till the drumsticks get tender. Set aside along with the water .Heat oil in a pan and dry fry the dry red chillies, coriander seeds, cumin, pepper, methi, urad dal, garlic and tamarind till the dal turns golden and chillies starts releasing its fragrance.Now put the fried spices in a mixer and grind them to a smooth consistency. Add 1/2 cup of water and grind it again.Now in a wide pan, heat oil and add all the ingredients given under the section ‘tempering’. By first adding mustard seeds into the pan. Once the mustard seeds splutter add cumin seeds, black urad dal and curry leaves and leave it to crackle for few seconds. Add the chopped onions and fry them till they change their colour to golden and becomes soft.Now add the boiled drumsticks along with the cooked water, spice paste, salt and jaggery in the pan. Let it simmer for 10 minutes on a low flame.Now switch off the heat and garnish your dish with chopped cilantros.Serve Mangalore Nurge Gashie along with Steamed Rice as main course and South Indian Kosambari Recipe With Raw Mango, Cucumber, Carrot And Beetroot and Malnad Special Appe Midi Uppinakayi as accompanying condiments for a lunch meal.