INGREDIENTS: ~
2 drumsticks
2 teaspoon thick tamarind pulp
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
salt to taste
coriander leaves (to garnish)
For the tempering
1 teaspoon ghee
1/2 teaspoon cumin seeds
pinch of asafoetida
Preparation Method:
Chop drumsticks into 3-4 inch long pieces, peeling off thin layers of the hard fibrous skin.
In a pan, heat ghee for tempering. Add the cumin and as it begins to crackle, add asafoetida powder. Immediately reduce the flame and add the drumsticks.
Add tamarind pulp, red chilli powder, turmeric powder, salt and 1 1/2 cups of water. Cover and cook for 5-7 minutes. Take off the lid and continue to cook until some of the water evaporates, leaving a sauce like gravy.
Garnish with coriander leaves. Serve hot.