Danta Curry with Shrimps

Ingredients

• 12 ounces Drumstick pods (danta/moringa pods), cut into 3-4 inch lengths (Available at Indian or Asian grocery stores; substitute with green beans if unavailable)
• 1 pound Shrimp, peeled and deveined (Medium to large size)
• 2 medium Onions, thinly sliced
• 3 tablespoons Vegetable oil or ghee
• 1 teaspoon Turmeric powder
• 1 teaspoon Chili powder (Adjust to taste)
• 1 tablespoon Ground coriander
• 1 teaspoon Ground cumin
• 1 tablespoon Fresh ginger, minced
• 4 cloves Garlic cloves, minced
• 2 medium Tomatoes, chopped
• 1 cup Coconut milk (Optional, for richer curry)
• 1 cup Water
• 1 teaspoon Salt (To taste)
• 10 leaves Fresh curry leaves (Optional)
• 2 tablespoons Fresh cilantro, chopped (For garnish)

Instructions

1. 1Wash the drumstick pods and cut them into 3-4 inch lengths. Set aside.
2. 2Heat oil or ghee in a large pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown.
3. 3Add the minced ginger and garlic to the pan and fry for 1 minute until fragrant. Then add turmeric, chili powder, ground coriander, and cumin. Stir well and cook for 1 minute to toast the spices.
4. 4Add the chopped tomatoes and curry leaves (if using). Cook, stirring occasionally, until the tomatoes break down and become soft.
5. 5Add the cut drumstick pods, water, coconut milk (if using), and salt. Stir well to combine. Bring to a boil, then reduce heat to medium-low.
6. 6Cover and simmer for 15 minutes, or until the drumstick pods are tender when pierced with a fork.
7. 7Add the peeled and deveined shrimp to the curry. Stir gently to coat the shrimp with the sauce.
8. 8Cover and cook for 5-7 minutes, or until the shrimp turn pink and are cooked through. Do not overcook or the shrimp will become rubbery.
9. 9Taste and adjust salt if needed. Garnish with fresh chopped cilantro. Serve hot with rice or bread.