Drumsticks are found plenty at my mom’s house. They have a tree which yields many of these during season. I used to get fed up eating them when I was small. Here in Mumbai we have to buy them and it’s not cheap – now I have started liking them. J
We use drumsticks only in dal. For a change I wanted to make something nice out of them. Recently I tried to make a curry with grated coconut (not ground).Milodid not like it. He does not like pieces of coconut in his food. It should be ground to a fine paste. So I searched the net for some recipes, took ideas from various blogs (I went through so many blogs that now I don’t even remember from which blog I took this). The original recipe didn’t use tamarind. Also the coconut and onion were not roasted before grinding.
This curry tasted amazing. Milo said it just tastes like some non vegetarian curry. My FIL said a few prawns in this would taste very nice. Verdict – All liked it.
10 to 12 index finger size pieces of peeled drumsticks,
1 medium sized onion chopped length wise,
1 small up dry grated coconut,
1 medium sized tomato chopped,
1.5 tsp coriander seeds,
1 tsp jeera,
1 small piece of cinnamon,
12 flakes of garlic,
1.5 tsp red chili powder,
1 tsp Mustard seeds,
Few curry leaves,
2 tsp tamarind extract,
Salt to taste,
2 tbsp oil,
Dry roast onion and coconut till brown. Once cooled, grind it with coriander seeds, jeera, cloves, cardamom, cinnamon, garlic, ginger and red chili powder.
Cook drumsticks in little water and salt till 3/4th done.
Heat oil in a pan and crackle mustard seeds, add curry leaves and fry the masala paste for approx 5 to 7 minutes.
Add drumsticks along with the water, tomatoes, salt and tamarind extract.
Cover and cook till drumsticks are fully cooked.
Garnish with coriander leaves and serve hot with rice or chapatis.