Wednesday, 11 March 2015

Drumstick Pickle

Drumstick Pickle - Preeti Prasad


  • 2 tender drumsticks chopped to 1" or 2" length 
  • 1 tomato chopped 
  • 2 to 3 tsp red chilli powder(Depends on your spice intake level) 
  • 2 tsp methi seeds dry roasted and powdered
  • Lemon sized tamrind 
  • Salt to taste 
  • 90 ml oil 
For Tadka 
  • Few curry leaves 
  • 1/4 tsp mustard 
  • 1/2 tsp channa dal 
  • 1/2 tsp urad dal 
  • 1/4 tsp haldi 
  • Dry roast methi seeds and blend to make fine powder. 
  • Soak tamrind in 1/2 glass hot water. 
  • Heat 80 ml oil in a wok .Add the chopped drumsticks.Shallow fry for 8 to 10 mins on medium flame.Then remove and keep it aside. In the same wok add chopped tomatoes, haldi and salt to taste.
  • Cook till the tomatoes turn mushy.Then add the drumsticks and cook for 4 mins.Ensure the raw smell of drumstick is gone. Squeeze the tamrind and add the pulp in the wok.
  • Add chilli powder,salt to taste and methi powder and mix well.Once the oil starts leaving the sides you can switch off the stove. Heat the balance oil in a pan.Add curry leaves ,channadal,urad dal and mustard seeds.
  • Add the tadka on the pickle and allow it to cool.Store it in a air tight container.

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