This is one of my mum’s favourite numbers when the machiwalli or muttonwallah didn’t turn up at the door. Great with rice, dal and a teensy-weensy piece of salty sukha bombil (dried Bombay duck).
500 gms drumsticks (clean and cut into middle finger-sized pieces)
1/2 ground coconut
1 tsp mustard seeds
5 medium onions (chopped fine)
5 Kashmiri chillies (break into half)
1 tsp oil
Salt to taste
Heat oil in pot.
Fry mustard and chillies till they start to pop.
Fry till translucent.
Add chopped drumsticks and ground coconut.
Add salt to taste.
Keep flame on low.
Cook till water from drumsticks dries out.