Fry lightly for 2 or 3 minutes in 2 ozs. of ghee or other fat:
1 onion (finely chopped)
2 cloves garlic (finely chopped)
Then add curry powder, 1/2 teaspoonful of ground cumin seeds, 1/2 teaspoonful of ground turmeric and continue the cooking for another 3 or 4 minutes. Add the meat, stir thoroughly, cover the pan and cook slowly for 10 minutes or so.
Now add gradually little water or thin coconut milk to form the gravy and, with the pan uncovered , bring to the boil and simmer until the meat is more than half cooked.
Add the drumsticks and continue the cooking until both the meat and drumsticks are thoroughly cooked.
Add salt and lemon juice to taste and a tablespoonful of thick coconut milk.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.