Description
It is so simple and so much fun to squeeze out the tangy, succulent drumstick pulp in this awesome recipe.
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!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side