DRUMSTICKS
Besan Ka Pithla
(Drumsticks in Gram Flour Curry)
3 drumsticks, peeled and diced
2-1/2 cups gram flour
2 tbsps ghee
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp asafetida.
8 curry leaves
2 tomatoes, chopped
6 green chillies, chopped
1/2 tsp turmeric powder
1 tsp asofoetida
1 tsp sugar
1 cup coriander leaves, chopped
Salt to taste
Boil drumstick pieces in water till the centers and seeds are soft. Mix gram flour with water to make a thin paste. Heat ghee. Add cumin seeds, mustard seeds, asofoetida and curry leaves. When the seeds pop, add the tomatoes and drumsticks. Stir fry gently for 2 minutes. Add gram flour mixture, green chillies, turmeric, salt and sugar. Stir gently till cooked and creamy. There should be no lumps. Garnish with coriander leaves and offer.
Muringayila Thalichathu (Drumstick Leaf Curry)
Drumstick leaves 1 cup
Ghee 1 tbsp
Salt to taste
Grated coconut 1 cup
Aniseed 1/4 tsp
Mustard 1/4 tsp
Asofoetida 1-1/2 tsp
Green chillies 3
Turmeric powder 1/4 tsp
Chilli powder 1 tbsp
Curry leaves 1 sprig
Wash the drumstick leaves. Chop the chillies. Grind the coconut with aniseed and turmeric powder to a smooth paste. Heat the ghee. Add the mustard. When it crackles, add the chillies. Fry till lightly crisped. Add the drumstick and stir till the leaves are soft. Add the chilli and coconut mixed in half a cup of water. Add the curry leaves and salt. Cook till it boils. Add one more cup of water. Simmer and remove from fire.
