Pickled Drumstick Surprise
|Drumsticks||30 (firm, tender, yet thick, The seeds should not be hard)|
|Crushed jaggery||200 Gram|
|Thick tamarind pulp||1 Cup (16 tbs)|
|Curry leaves sprig||2|
|Dry red chilli||4 , made into a paste|
|Cumin seeds||2 Teaspoon, broiled and powdered|
|Coriander seeds||2 Teaspoon, broiled and powdered|
|Fenugreek seeds||2 Teaspoon, broiled and powdered|
|Peppercorns||1 Teaspoon, broiled and powdered|
|Turmeric powder||1⁄2 Teaspoon|
|Refined oil||1 Cup (16 tbs)|
Skirt the drumsticks well and cut each into 3-4 pieces. Wash well and cook in a large vessel of boiling water to which you have added some salt and the turmeric powder. The quantity of salt depends on the amount of water you use.
Boil till the vegetable is firm outside but soft in the centre. Drain into a colander.
When cool, take a small sharp knife or teaspoon and scrape off all the soft, inner flesh. Place in a bowl and set aside.
Take a vessel and place the oil into it and allow to heat on a medium flame. When hot, drop in the curry leaves and lower the flame and add the chilli paste and the dried powdered spices and cook for five minutes. Then add the tamarind pulp and the crushed jaggery and stir for five minutes over a very low flame. Add the drumstick pulp, taste for salt and cook for 7 minutes.
Cool, bottle and refrigerate.