It is so simple and so much fun to squeeze out the tangy, succulent drumstick pulp in this awesome recipe.
By Siri Pulipaka
Gravied Drumsticks
It is so simple and so much fun to squeeze out the tangy, succulent drumstick pulp in this awesome recipe.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: Side
Ingredients
Scale
- 3 long drumsticks, cut into 2 inch pieces
- 1/2 tsp cumin seeds
- 1 tsp oil
- 4 cloves crushed garlic
- a pinch of hing (asafoetida)
- 2 tsp thick tamarind pulp
- 1/2 tsp chilli powder
- 1/8 tsp turmeric powder
- salt – to taste
- about 1 to 1.5 cups of water (depending on the consistency of the gravy you want)
Instructions
- Heat oil in a kadai and add cumin seeds. Let them sizzle a bit. Then add crushed garlic and hing.
- Reduce flame and add drumsticks, tamarind pulp, chilli powder, turmeric and salt. Mix well.
- Then add water. Cover and cook for 5 to 7 minutes.
- Uncover and continue to cook until the gravy thickens and drumsticks are well done.
- Garnish with coriander leaves. Tastes fabulous with rice and ghee. Trust me on that!
