Ingredients

• 300 g drumstick
• 250 g shallots
• 50 ml coconut oil
• 300 g grated coconut
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin seeds
• 10-15 spring curry leaves
• ½ tsp fenugreek seeds
• ½ tsp coriander seeds
• 200 ml vegetable stock
• 100 ml tamarind pulp
• 1 tsp mustard seeds
• 1 red chili
• Salt to taste

Preparation

1. Boil 200 g of the shallots and drumsticks and keep it aside.
2. Heat the coconut oil and roast the grated coconut with turmeric powder, chilli, the remaining chopped shallots, cumin seeds, half of the curry leaves, fenugreek and coriander seeds.
3. Once roasted, grate the mixture into a paste. Add the boiled vegetables and vegetable stock to it and cook well.
4. Stir the tamarind pulp into the pan and continue cooking.
5. 5. Now add mustard seeds, curry leaves and one whole red chili to the dish and season with salt to taste. Serve hot with a bowl of rice.