Drumsticks In Coconut Masala
|Freshly grated coconut||1⁄2|
|Dry kashmiri chilies||7 , deseeded|
|Coriander seeds||2 Tablespoon, broiled|
|Sesame seeds||1 Tablespoon, broiled|
|Poppy seeds||1 Tablespoon, broiled|
|Garlic||6 Clove (30 gm) (large cloves)|
|Onions||2 Large, chopped|
|Tamarind||1⁄2 Cup (8 tbs), cleaned|
|Green chillies||2 , split|
|Curry leaves sprigs||3|
|Peanut oil/Sunflower seed oil||3 Tablespoon (Refined)|
Boil the drumsticks in salted water till tender.
Place 1/2 cup oil in a large vessel. Add the curry leaves and the masala and fry over a low flame till red. Add 1 1/2 cups of water, bring to boil and add the cooked drumsticks and shake well holding the vessel with 2 kitchen napkins. Taste for salt. Simmer for 7 minutes.
Serve with rice or rotis and chopped onion and cucumber kachumber.