8 Drumsticks (saijan ki phalli), cut into 2 1/2 inch pieces
Grind to a smooth paste with a little water:
2./3 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
3 Green chillies
1/2 tsp (1 g) Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
3/4 tsp (4 cloves) Garlic (lasan), minced
3/4 inch piece Ginger (adrak), minced
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, large, finely sliced
3/4 tsp (3 g) Salt
1 tbsp (15 ml) Vinegar (sirka)
3 Green chillies
1/2 tsp (1 g) Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
3/4 tsp (4 cloves) Garlic (lasan), minced
3/4 inch piece Ginger (adrak), minced
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, large, finely sliced
3/4 tsp (3 g) Salt
1 tbsp (15 ml) Vinegar (sirka)
method
1. Peel off the hard outer fibre of the drumsticks.
2. Heat the oil in a pan; saute the onion till soft. Add the ground spice paste and saute for 1 minute.
3. Add the drumsticks. Stir well. Add 1/2 cup of water and salt; cook covered on low heat until done.
4. Add vinegar and cook for 2 minutes more. Adjust seasoning. Serve hot.
Variations: Use 250 g of any vegetable especially gherkins cut lengthways or chopped cluster beans.
Add a few peeled prawns together with vegetables like bottle gourd, aubergine, and okra. Add extra water to make a curry.
2. Heat the oil in a pan; saute the onion till soft. Add the ground spice paste and saute for 1 minute.
3. Add the drumsticks. Stir well. Add 1/2 cup of water and salt; cook covered on low heat until done.
4. Add vinegar and cook for 2 minutes more. Adjust seasoning. Serve hot.
Variations: Use 250 g of any vegetable especially gherkins cut lengthways or chopped cluster beans.
Add a few peeled prawns together with vegetables like bottle gourd, aubergine, and okra. Add extra water to make a curry.
serving amount
serves: 6
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