Drumstick pieces - 500 gms
Tamarind - 125 gms
Chilli powder - 75 gms
Salt - 60 gms
Fenugreek powder - 1 tsp
Garlic pod - 1
Oil - 200 ml
Channa dal - 2 tsp
Mustard seeds - 1 tsp
Red chillies - 2 (broken)
Garlic cloves - 4 (crushed)
Curry leaves - few
Method:
- Wash and wipe the drumsticks. Cut them into 1-2" pieces.
- Soak the tamarind in hot water for 10 minutes.
- Heat the oil and deep fry the drumsticks for 2 minutes until the colour of pieces become light green.
- Now grind tamarind with water, chilli powder, salt, turmeric, garlic cloves and fenugreek powder to make paste.
- Mix the paste with drumstick pieces.
- Heat the remaining oil; add red chillies, garlic, channa daal, mustard seeds and curry leaves and allow them to splutter.
- Switch off the flame and let it warm.
- Then pour on the pickle. Mix gently.
- Cool and store in dry glass jar.
No comments:
Post a Comment