About 10 drumsticks.
1 tbsp red chili powder.
1 tbsp coriander powder.
1 tsp salt.
1 tsp turmeric powder.
1/4 tsp asafoetida powder.
1 lemon sized tamarind.
3/4 cup grated coconut.
1 tbsp olive oil or coconut oil.
1 sprig curry leaves.
1 tsp mustard seeds.
1/4 tsp fenugreek seeds.
3 small red onions, sliced.
METHOD:
Scrape, clean and cut the drumsticks in to 2 1/2 inch length. Cook the pieces with sufficient water and salt.
Extract tamarind pulp by soaking the tamarind in 3/4 cup of warm water.
Grind together grated coconut, chili powder, coriander powder, turmeric powder, asafoetida powder in to a fine paste.
Heat oil, add mustard seeds, fenugreek seeds, sliced onion and curry leaves and saute. As the seeds splutter add the ground coconut mixture and mix well. Stir in the cooked drumsticks with water. Let it simmer. Gradually add the tamarind juice to the drumstick and bring to a boil. Add more salt if needed and remove from heat.
Variation; Egg plant (brinjal) can be substituted for this curry.
"ENJOY COOKING AND EATING"
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