One Drumstick, Many Ways to Cook it

Sheetal: Does anyone have a good recipe to cook drumstick that’s not sambhar? Please share!

Archana: I rava-fry the drumstick, Konkani-style. Boil the pieces of drumstick until 80 percent done, let them cool down, and cut each into two. Coat these with a mixture of rava, masala, and salt, then pan-fry them. 

Rachana: I like to make drumstick masala—steamed drumsticks sautéed in masala and salt.

Archana: What a coincidence! Here is my drumstick in green masala: 

Make a paste of coriander leaves, a small piece of jaggery, turmeric powder, green chillies, grated coconut, ginger, garlic, and salt to taste. Sauté until it releases oil, then add the chopped drumstick and cook well. It’s ready to serve. 

Mansi: In Gujarati cuisine, there is a recipe to make it with curd and besan. Mix besan, curd, salt, and red chilli powder in a bowl, using the proportions you would for a Punjabi kadhi. Loosen up the batter with some water. On the side, boil drumsticks in salted water until 80 percent cooked.

Now, in a saucepan add oil, mustard seeds, and hing. Then add the curd mixture and cook it on a low flame until the rawness of the besan goes away. Once the besan is cooked, add the drumstick , mix, and finish with a little lemon juice.

Anjali: A friend from Ooty had once brought me a drumstick clear soup.  You can try making a clear stock with drumsticks, onions, carrots, drumstick leaves, and coriander (including the stems). Slow-simmer for a while, getting all the flavours into the stock, strain, and add some salt and pepper. Top it off with chilli oil if you like!

Sheetal: With all your ideas I made drumstick in green masala and peanuts and it turned out finger-licking good!