Recipe by Rosy Pinto
8 cloves garlic with skin (crushed)
Ingredients:
1/2 kg drumsticks
1 medium onion (sliced)
2-3 tsp bafat powder
tamarind water as required
salt to taste
small piece of jaggery or sugar to taste
1/4 - 1/2 cup fresh grated coconut
For seasoning:
2 tbsp coconut oil
1 tsp mustard seeds
8 cloves garlic with skin (crushed)1 medium onion (sliced)
1 sprig curry leaves (optional)
Steps:
- Soak tamarind in little water. Keep aside.
- Wash drumsticks, trim the ends and cut into pieces.
- Using a knife, remove the top skin of the drumstick pieces, rinse again and drain the water.
- Cook the drumsticks in 1 cup of water, salt, tamarind juice, bafat powder and jaggery (if you are using sugar, add it later). Mix and cook covered for 10 minutes on medium low flame. Add more water if needed.
- When drumsticks are cooked about 75%, add fresh coconut and mix well. If you are using sugar, add it now and mix well.
- Heat oil in a pan on medium heat, add mustard seeds.
- Once mustard seeds crackle, add crushed garlic and fry until brown.
- Once the garlic fries, add the sliced onion and curry leaves (if you are using) and fry until onion turns light brown.
- Add this seasoning to cooked drumsticks, mix and simmer for a minute and switch off the flame.
- ENJOY!
