Masala Drumsticks

Drumsticks are my favourite, and carry a unique and distinct flavour. They take Sambar, Kadhi, and even the maharashtrian Pithle to a level higher! In most recipes, they are cut into 2 inch pieces and added to whatever recipe being made. I have tried to make them in a different way, and they tasted superb, I am sure drumsticks fans will relish this preparation.

Ingredients:

8 drumsticks, please select the tender ones. Cut them lengthwise into half (pl refer picture)

1 small onion (chopped fine lengthwise) , 1 small tomato (cut into medium size pieces), 8-10 curry leaves, 4 dried red chillies broken into pieces.

½ tsp mustard seeds, ½ tsp urad dal, ½ tsp asafoetida powder, 1 tsp sambar powder.

1 tbsp oil, 1 tsp lemon juice, salt to taste

Method:

With a spoon, remove the pulp/flesh from the drumsticks, scrape each drumstick hard to remove all flesh. Once done, you will have a bowlful of drumstick flesh. Throw away the skin.

Heat oil in a pan, add mustard seeds, urad dal, curry leaves, and red chilly, let them crackle for a minute.

Add chopped onions, and sauté for 2-3 mins on medium flame till onions are light brown. 

Add tomato pieces, sambar powder, and sauté for a minute, cover and cook for 2 mins till tomatoes are a bit tender.

Add the drumstick pulp, sauté for a minute, mix well, cover and cook for 5 mins. If a little bit thin gravy is desired add half a cup of water. Add salt,  mix well, cover and cook for a further minute. Add salt to taste and the lemon juice.

Once done, this goes extremely well with curd rice, or plain dal rice! The asafoetida, red chillies, and urad dal lend a nice flavour to the drumsticks!