Parsi Sekta Ni Sing Nu Dohroo Or Sweet And Sour Drumstick Gravy
|Drumsticks||12 , stringed and cut into 3-4 pieces each|
|Crushed jaggery||2 Cup (32 tbs)|
|Tamarind pulp||1 1⁄2 Cup (24 tbs)|
|Gram flour||1 Cup (16 tbs)|
|Onions||3 Large, finely chopped|
|Tomatoes||3 Large, finely chopped|
|Fresh coriander||1⁄2 Bunch (50 gm), finely cut|
|Fresh grated coconut||1⁄2|
|Red chillies||8 , deseeded|
|Green chillies||4 , deseeded|
|Peanuts||3 Tablespoon, broiled|
|Coriander||2 Tablespoon, broiled|
|Cumin seeds||1 Tablespoon, broiled|
|Black mustard seeds||1⁄2 Teaspoon, broiled|
|Curry leaves sprigs||3|
|Refined sunflower oil/Peanut oil||1 Tablespoon|
Clean, cut and boil the drumsticks in boiling, salted water till tender.
Place the onions in a large pan and add 1/2 cup oil and the curry leaves and allow the onions to cook till soft. Add the tomatoes and fresh coriander till they become soft.
Add the ground masala to the onions, lower flame and mix vigorously till red hot. Then mix the gram flour with 2 cups of water and stir so that no lumps remain and add it to the masala. Lower the flame and mix well. Add salt, taste and bring to a strong boil. Then add the tamarind pulp and the jaggery and mix well and let the jaggery melt in the gravy. Add the drumsticks to the gravy and simmer for 10 minutes. Stir, taste for salt and serve with white ghee rice or khichdi.