Ingredients:
5-6 drumsticks peeled, chopped like fingers
2 onions finely slivered
1/2 tsp. mustard seeds
1/2 tsp. rice grains
2 dry red chillies broken in half
2 tbsp. oil
salt to taste
Grind to a paste:
3/4 cup fresh coconut grated
1/2 tsp. cumin seeds
3 flakes garlic
2 green or red fresh chillies
2-3 pinches turmeric powder
Method:
- Wash and put drumsticks to boil in 2 cups water.
- Allow to cook covered in a pan till tender, then remove lid.
- When almost all water has evaporated, empty and keep aside.
- Put ground paste in same pan, cover with boiled drumsticks.
- Sprinkle some salted water, cover and cook till steam is given out.
- Stir gently, sprinkle some more water, cover and keep aside.
- Heat oil in a small pan, add rice and mustard seeds.
- Allow to splutter, add chillies and onions.
- When onions are transparent, pour over drumstick mixture.
- Simmer again, stirring gently, till all water is evaporated.
- Serve hot with rice, chappati, etc.
Making time: 30 minutes
Makes: 6 servings
Shelflife: 1 day
Drumsticks Dishes's Index
