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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1 teaspoon methi seeds (fenugreek) |
3 teaspoons mustard seeds |
20 dry chili peppers |
2 tablespoons pickle powder (any brand) |
100 g tamarind pulp |
2 tablespoons vinegar |
15 vegetable drumsticks |
3 whole garlic |
3 tablespoons salt |
1 cup cooking oil |
2 tablespoons gingelly oil |
Directions:
1. Cut the drumsticks in medium pieces.
2. Steam them in idle plates for 5 minutes.
3. Peel garlic and leave it whole (dont cut/chop).
4. Grind methi, mustard, dry chilli and tamarind to a fine paste.
5. Heat oil in a skillet.
6. Add garlic, pickle powder, ground paste, salt and steamed drumsticks.
7. Cook on low flame for 5 minutes.
8. Cool it, add vinegar and gingley oil.
9. Mix well.
10. Soak for 3 days.
11. Serve.
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