Ingredients
- 10 to 12 fleshy drumsticks
- 2 big sized onions
- 3 medium sized tomatoes
- ½ tsp mustard powder
- ½ tsp methi powder
- 1 tsp red chilli powder
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- ½ tbsp tamarind pulp or tamarind water from small lemon sized tamarind.
- 10 garlic cloves
- 4 to 5 tbsp sesame oil
- Salt to taste
Cooking instructions
- Steam the drumsticks till it changes colour and becomes tender. If using a pressure cooker, pressure cook the drumsticks on high flame for 1 whistle. Let the pressure release naturally.
- After it cools down remove the pulp of the drumsticks using a spoon or your finger and keep it aside.
- Prepare onion puree and tomato puree. Boil roughly chopped onions and tomatoes in water separately for 5 minutes and grind them into two separate pastes. Keep them aside.
- Dry roast methi seeds for a few seconds and grind them coarsely.
- Dry roast mustard seeds just till it becomes hot and grind them coarsely. Take care that the mustard seeds do not crackle while dry roasting. If it crackles it might turn bitter. So discard it and make a new batch.
- Heat oil in a pan and add the mustard seeds.
- Once the mustard seeds crackle, add the methi powder and asafoetida.
- Immediately add the garlic cloves and saute till it is browned.
- Now add the onion paste and cook till it is browned.
- Then add the tomato puree and cook till the oil is separated.
- Now add salt, turmeric powder, chilli powder and mix well.
- Add the drumstick pulp and tamarind paste and simmer it covered for 6 to 7 minutes.
- Finally add the mustard powder, mix well and switch off the stove.
- Serve with idli / dosa / roti / steamed rice.
Cooking instructions with step by step pictures
Steam the drumsticks till it changes colour and becomes tender. If using a pressure cooker, pressure cook the drumsticks on high flame for 1 whistle. Let the pressure release naturally.
After it cools down remove the pulp of the drumsticks using a spoon or your finger and keep it aside.
Prepare onion puree and tomato puree. Boil roughly chopped onions and tomatoes in water separately for 5 minutes and grind them into two separate pastes. Keep them aside.
Dry roast methi seeds for a few seconds and grind them coarsely. I have used a traditional motor & pestle. You can even use a blender.
Dry roast mustard seeds just till it becomes hot and grind them coarsely. Take care that the mustard seeds do not crackle while dry roasting. If it crackles it might turn bitter. So discard it and make a new batch.
Heat oil in a pan and add the mustard seeds. Once the mustard seeds crackle, add the methi powder and asafoetida.
Immediately add the garlic cloves and saute till it is browned.
Now add the onion paste and cook till it is browned.
Then add the tomato puree and cook till the oil is separated.
Now add salt, turmeric powder, chilli powder and mix well.
Add the drumstick pulp and tamarind paste and simmer it covered for 6 to 7 minutes.
Finally add the mustard powder, mix well and switch off the stove.
Serve with idli / dosa / roti / steamed rice.
