Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| 10 | Nos. | Drumsticks | |
| 4 | Nos. | Chillies Red Dry | for grinding |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | for grinding |
| 1 | Nos. | Onion | for grinding |
| A | Little | Tamarind | for grinding |
| 1 | Teaspoon | Turmeric Powder | for grinding |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 1 | Teaspoon | Mustard Seed (Sarson) | for seasoning |
| Half | Nos. | Coconut (Narial) | for garnishing |
Method
Scrape the outer skin or fiber and cut the drumsticks about 2 inch pieces and wash them wash and keep aside.
Put the tamarind in a little bit of water, and keep it in a small container. It will eventually become soft, and you can then squeeze the tamarind, and take out the juice.
Scrape the coconut and keep the flakes aside for garnishing.
In the meantime, grind the masala with the ingredients kept for grinding. When the masala is ready, take it out and keep aside. Wash the mixer/stone with a little water, and keep aside.
Pour 2 spoons of cooking oil in a cooking vessel large enough to hold the drum sticks. and heat it. Put mustard in it, kept for seasoning. It will splutter, and then stop doing so. Put the masala in the oil and fry it. Then add the washed drum sticks The liquid in the vessel should be a little above the drum stick pieces. As they get cooked, the water will be absorbed, and you should watch that it does not dry, and the contents get burnt. Squeeze the tamarind pulp. Add a little sugar or jaggery and the scraped coconut.
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