INGREDIENTS:
Drumstick - 2
Onion - 1 finely chopped
Tomato - 1 finely chopped
Red chilli powder - 1 tsp
Coriander powder -2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Salt - as needed
To grind:
Grated coconut - 1/4 cup
Fennel seeds - 1 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Wash drumstick and cut into pieces (2 inches) as shown in the below pic. Grind grated coconut and fennel seeds together and make a fine paste.
Heat oil in a kadai, splutter mustard seeds. Add curry leaves, chopped onions and tomatoes. Fry well. Add asafoetida, chilli powder, coriander powder and turmeric powder. Wait until it form as a gravy. Add drumstick pieces.
Blend well and add half a cup of water. Add salt. Wait until the drumstick get cooked. Add grounded paste and mix well.
Mix well and wait until the masala drained without water. Drumstick fry is ready. Serve with sambar rice, rasam rice or with the meal.
TIPS:
Pressure cooking drumstick will reduce the time of cooking directly in the kadai. Pressure cook drumstick and allow one whistle.
Drumsticks can be even steamed.
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