Muranga Tholhi kiru garudhiya

24 X 2 inch pieces of drumstick (hard skin peeled off)

¾ cup smoked tuna (or 1 can tuna)

1 cup coconut milk

1 cup onion (thinly sliced)

1 tsp chili (finely chopped)

2 x 1 inch cinnamon pieces

1 tsp garlic (crushed)

4 cardamoms

½ cup curry leaves

3 x 1 inch rampa leaves

3 slices of green mango

½ tsp ginger (grated)

1 tsp turmeric powder

Salt to taste

Water

Place the drumstick pieces in a pan, add water (until it’s about 4 inches over the drumsticks)

Add ½ of the onions, chili, garlic, ginger, curry leaves, rampa leaves, cardamom, cinnamon coconut milk, all the mango and turmeric powder

Boil over a medium heat until the drumsticks are tender

Meanwhile, in another pot, cook the rest of the onions, chili, garlic, ginger, curry leaves, rampa leaves, cardamom, cinnamon and coconut milk until the onions are soft

Once the drumsticks are tender, transfer the ingredients from that pot into the second one

Simmer on low heat for about a minute, then take off the stove

Serve with roshi or rice

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Muranga Tholhi kiru garudhiya