Ingredients:

• 3 – Drumsticks
• For the gravy: 4 – Green chillies
• 1- marble-sized Tamarind
• 1 tbsp – til
• 1 tsp – fresh desiccated Coconut
• 1 tsp – Rice (soaked for an hour)
• 1/2 tsp – Jeera
• 1 tsp – Mustard Seeds
• 1/2 tsp – Hing
• salt to taste
• For tempering: 2 tsp – oil
• 1 tsp – Channa dal
• 1/2 tsp – Urad Dal
• 1/2 tsp – Mustard Seeds
• 2 – dry Red Chillies
• a handful of Curry leaves

Method:

1. Cut the drumsticks into 2″ pieces.
2. Boil the drumsticks with enough salt and water until tender and keep aside.
3. Grind the ingredients of the gravy into a smooth paste.
4. Heat oil in a pan and add channa dal, urad dal and mustard seeds. Fry until the mustard seeds splutter.
5. Add the dry red chillies and curry leaves.
6. Add the drumsticks along with the boiled water.
7. Add the gravy paste.
8. Add enough water and keep stirring. Serve hot.

Recipe courtesy of Prema Taranga