Nuggekayi Palya

Ingredients

• - 300g drumstick
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare drumstick: Wash 4-5 nuggekayi (drumstick) pods. Scrape lightly. Cut into 2-inch pieces. Parboil in salted water with turmeric for 8-10 minutes until tender. Drain.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion: Add 1 finely chopped onion. Cook 5 minutes until golden.
5. Add parboiled drumstick: Add drumstick pieces and toss gently in the tempered oil.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp coriander powder. Toss and cook 3 minutes.
7. Cook together: Cook on medium heat 4-5 minutes.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss gently 2 minutes.
9. Add lemon: Squeeze half a lemon. Toss.
10. Serve: Adjust salt. Eat drumstick by pressing between teeth to extract the inner flesh. Serve with steamed rice.