250-375 g (8-10 oz) drumsticks
4 peeled slices fresh ginger
3 large cloves garlic, skinned, crushed
1 tsp turmeric
¼ tsp cumin seeds
½ tsp hot chilli powder, or 1 fresh chilli, seeded, crushed
½ tsp salt
ghee or clarified butter 125 g (4 oz) sliced onion
2 Tbl grated coconut, fresh if possible, otherwise desiccated
The drumstick is a vegetable that has been eaten with pleasure by Europeans living in India. The secret is to use young, tender, newly-picked drumsticks when trying the following recipe.
Before using the following recipe it is necessary to prepare the drumsticks. Scrape away the toughest parts of the skin then rinse them and cut into 8 - 10 cm (3 - 4 inch) pieces, then simmer in salted water until almost cooked.
Crush together or whirl in an electric mill the ginger, garlic, spices and salt.
Heat enough ghee or clarified butter to coat the base of a pan that will take the drumsticks more or less in a single layer. In it cook the onion to a lightly browned golden stage.
Stir in the paste (i.e. the garam masala) and continue stirring for 1½ minutes.
Add the drained drumsticks and stir-fry gently - so that the pieces do not break up and lose their definition - then scatter in the coconut and continue to cook until the drumsticks are cooked.
Taste and add extra salt if necessary.
DATE: November 2000
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