Drumstick Kadhi

I love drumsticks though I dont eat them. Confused? :-) The thing is I like the aroma and taste that drumsticks leave in whatever curry you put them in, however I don't actually eat the drumsticks. I add them while preparing the curries and keep them aside while eating. The recipe below is one of my favourites.. drumstick kadhi. The quantity below will serve 4. (Everytime I make Kadhi, I plan to cook for 2 people, but it turns out to be enough for 4. Since both M and I love kadhi, we tend to finish it off fast. :-) )

You will need:
Drumstick - cut into 12-15 pieces of 2" each
Gram flour (besan) - 2 tbsp
Curd (Yogurt) - 250 gms
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 - 1/2 tsp
Salt - To taste
Hing (Asafoetida) - 1 tsp
Curry leaves - 8-10 pcs
Corriander leaves - chopped
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds (Jeera) - 1/2 tsp
Fenugreek seeds (Methi) - 1/2 tsp
Green chillies - 2 - chopped

Preparation:

1. Pressure cook the drumsticks till medium soft. Approx 3 whistles will do.

2. Mix Curd and besan in a bowl. Make sure that there are no lumps. Add water if needed. Add turmeric pwd and red chilli pwd in it. Add salt according to taste.

3. Heat oil in a kadhai. Now give tadka of jeera, mustard and methi seeds. Add chopped green chillies & curry leaves. Stir till a little golden brown.

4. Add hing to the tadka. Now add the curd/besan mixture to it. Bring it to boil in high flame.

5. Now heat it in medium flame and let it simmer. Keep stirring it from time to time. If the kadhi gets too thick, keep on adding little water at regular intervals to maintain the consistency.

6. Cook for about 8-10 minutes and add the boiled drumsticks to it. Boil for 5-8 minutes more.

7. Garnish with chopped coriander leaves and turn off the flame.

Serve hot with chapatis or rice. Kadhi is awesome with steamed rice. :D