Gooseberry size Tamarind soaked in ½ cup watermicrowaved for a minute & extract juice
2 to 3cupswateror more adjust accordingly to suit your taste
1teaspoonpowdered jaggery or sugar
1Tablespoonfinely chopped coriander
Wash and scrape the drumsticks, but remember not to peel it completely. With a knife just scrape off the skin a bit, gently. Cut them into sizes of two inches.
Transfer the drumstick pieces to a microwave safe bowl and add a cup of water. To this add turmeric powder and red chilli powder and microwave for 5 to 6 minutes or till the drumstick pieces are almost cooked.
For the paste:
Blend together black pepper, cumin seeds, red chillies and garlic pods to a coarse powder.
To this add cut tomato pieces, coriander and curry leaves and blend for a few seconds to a coarse puree and set aside.
Heat oil in a vessel over medium heat and add mustard seeds, cumin seeds and dry red chillies.
Once the mustard seeds splutter, add in the boiled drumstick pieces and stir for a minute.
To this add in the ground tomato paste and sauté for 2 to 3 minutes till the raw smell goes off.
Add the tamarind pulp along with required amount of water, salt and jaggery/sugar.
Bring the contents to a boil over medium high heat. This may take around 10 to 12 minutes.
Allow it boil for another 2-3 minutes. Turn off the heat.
Serve with rice and any sides of your choice or papad!!...or enjoy it as a soup.