Curried Drumsticks

Shevaga or Drumsticks are found in local Indian grocery stores. I have not seen fresh ones atleast not where I live. But, the frozen kinds also do their job. Make sure they are completely thawed before use and drained of any melted ice water.  I also gently peel with hands the outer layer of the drumsticks (boring!) before cooking. Although the drumsticks have a nutrititous value, its tree's leaves are known to have a even higher nutritive value than the sticks/pods. As I was researching about this vegetables, I found this interesting to read - 'these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity (Wiki)'.  Who knew!!! ;) There are many ways to cook this vegetable - I have used them in dal before - http://slurpnburp-mithu.blogspot.com/2010/10/shenga-ani-danyachi-dal-lentils-with.html  The following recipe can either be made soupy (adding water and potatoes) to be eaten with chapati or rice or dry as an appetizer or side.

Ingredients and Method:

1 packet of drumsticks
1/4 tsp mustard seeds
Dash of asofoetida
Pinch of sugar
Salt to taste
1/2 to 3/4 tsp red chilli powder
1/2 to 3/4 tsp crushed jaggery
1/4 tsp turmeric powder
2 tbsp shredded Coconut (optional)
Potatoes (optional)

1. Heat oil.
2. When hot, add mustard seeds (reduce the flame)
3. Add asofoetida (dash), turmeric powder and coconut. Lightly roast. If making the dry version, skip to step number 5. (if you are making the soupy style, add potatoes here).  Cover and let cook with a little water (few tablespoons).
4. When potatoes are half tender, add the drumsticks.
5. Add red chili powder and readily add the drumsticks. Toss well. Let cook for 5 minutes.
6. Add the jaggery and pinch of sugar. Toss well and cover and cook for another 5 to 8 minutes. Check for doneness - should be tender yet a little crisp. Overcooking will cause them to turn mushy.

Drumsticks are ready to eat.