Drumstick Pickle (Andhra style)

Ingredients:

Drumsticks – 3 nos.
Tamarind paste – 50 gm
Mustard seeds (Rai) – 1 tbsp
Fenugreek seeds (Methidana) – ¼ tbsp
Red chilli powder – 2 tsp
Turmeric powder- 1/2 tsp
Salt – to taste
Sesame Oil (Til Oil) – 1 cup
For Tempering –
Mustard seeds – ½ tsp
Jeera – ½ tsp
Hing (Asefotida) – ¼ tsp
Dry red chillies, broken – 2 nos.
Curry leaves – 4-5 nos.
Garlic cloves- 4-5 nos.

Method:

Use fresh, mature (but not dry), fleshy (not thin) drumsticks for this recipe. Cut the drumsticks into 2 inch pieces.
Take oil in a frying pan and fry the drumsticks until they change color. Remove from the pan.

Dry roast the fenugreek seeds in a pan on low flame for about 4-5 minutes. Add 1 tbsp mustard seeds and lightly roast for another minute. Cool. Grind to a coarse powder.

For the tempering, take the oil which was used to fry the drumsticks in a pan or kadhai. Add jeera, ½ tsp mustard seeds, dry red chillies, curry leaves, garlic and hing. Add the tamarind paste and fry for about 8-10 minutes. Add red chilli powder, turmeric powder, salt and mustard- fenugreek ground mixture. Add the fried drumsticks. Fry for 2 minutes. Cool. Store in a glass bottle.