I was getting a little bored of the usual way I cook drumsticks and was actually dreading preparing them for dinner today. In the end I decided it was time to rock things up a little. Don’t get me wrong, my mother in law’s eggplant and drumstick recipe is absolutely lovely, but we really needed a change. I thought I would make it South Indian style and it turned out really well.
- 2 drumsticks
- 1/2 tomato (chopped finely)
- 3 small onions (peel and chopped finely)
- 1 green chilli (remove stalk and slit lengthwise)
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 sprig curry leaves (remove stalk)
- pinch of hing
- 1 teaspoon red chilli powder
- 2 teaspoons sambar powder
- 1 teaspoon coriander powder
- 10 cashew nuts (roast until golden brown in a little oil)
- salt to taste
- Water + 1/2 teaspoon turmeric powder + 1/4 teaspoon salt
- 2 tablespoons oil
Peeling drumsticks is really easy and it is actually quite fun. However, it’s really difficult to explain the process, so let me know if this makes no sense! Lay the drumstick horizontal on your cutting board or table. ‘Score’ 1/2 way at 2 inch intervals. Then break the drumsticks at the sections you have previously scored.
You will start to see the skin peel and be fibrous. You can peel that off. Also, using a sharp knife peel the rest of the skin off each piece. If you can ‘catch’ a bit of the skin from the edge of each piece, you should be able to peel it off.
As complicated as this sounds, it’s really quick work once you get the hang of it.
Once the pieces are ready, place in a pot with water, turmeric and salt. Boil for about 8 minutes and then drain the cooking water and set aside.
In a pot, heat oil, add onions and a pinch of salt. Once golden brown, add chopped tomato and green chilli. Cook until tomato is soft, then add ginger garlic paste and fry until fragrant. Push mixture aside, add a little more oil, then add mustard seeds, cumin seeds, hing and curry leaves. Once mustard seeds start popping, add red chilli powder, sambar powder and coriander powder. Fry until oil rises to the surface. Add cashew nuts and par-cooked drumsticks. Cover with water and allow to cook until the drumsticks are cooked through, Leave the pot uncovered, you want most of the liquid to evaporate. Add salt to taste. Serve hot with rice. Enjoy!