Preparation time: 15 min, Cooking time: 10 mins
500 gms drumsticks (peeled n cut into 2/3 inches)
Sesame seeds (til).about 3 big table spoons
Fresh Coconut(grated) abt 3 big table spoons
Whole red chillies 1 or 2 (according to taste)
For seasoning (tadka)
2 teaspoons oil
Rai or mustard
Urad dal (split black gram), a pinch of asofoetida (hing)
Some fresh curry leaves, salt to taste
Fresh juicy tomatoes 250 gms, oil, Asofoetida, Methi seeds (fenugreek)
Red chilli powder
How to make
Boil the drumsticks in about 4 big cups of water with salt n haldi and keep it aside. do not throw away the water as this will form the base of the gravy.
Meanwhile soak the sesame and chillies (broken into two) for about 15 mins.add the grated coconut and grind to a fine paste.
Heat a kadai (frying pan) .Add oil, on heating add the rai, urad dal and hing. When the rai splutters and urad is golden brown, add the curry leaves .
Now add the drumsticks into the kadai along with the water (all the while cooking on a medium flame).
Add the sesame paste and let it cook on high flame for about 1 min. Lower the flame n cook until the required consistency is achieved.
Make sure you do not overcook as sesame turns sour on doing so.
Boil the tomatoes with salt, make a puree and keep aside.
Dry roast methi seeds (on slow fire they ‘ll assume a beautiful pecan brown colour)
Heat oil -about a big table spoon
Add hing. Let it change colour.
Turn off gas and add red chilli powder to the hing n oil (to the hot oil to get off the raw taste)
Mix it with the blended tomato puree
Add the methi powder in the end.
Rest the chutney for a while before serving for the flavours to blend well
Serve with hot steam rice n sesame oil