A traditional homemade Bengali dish of drumstick cooked in a mustard-coconut gravy. Poppy seeds too can be added along with the mustard and ground. It is best relished with plain steamed rice. As drumsticks are a power house of vitamins, iron and calcium, they are recommend in any form. So why not in a chorchori form for a lazy Sunday lunch ?
- 3-4 drumsticks, cut into 2" lengthwise
- 2 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 1 onion,
- 2-3 garlic, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 2 green chilies
- 1 tbsp. mustard seeds / kasundi
- 2-3 tbsp. fresh grated coconut
- coriander leaves to garnish
Grind together mustard, coconut and green chilies to a paste and keep aside. Heat oil in a pan and temper with kalonji.
After it stops sizzling, add the garlic and saute till it changes colour. Then add the onion and fry till light brown.
Now add the chopped drumstick, salt, the mustard paste and turmeric powder. Fry for a minute or two till it is well coated with the masalas.
Add 1 cup water and cook, covered till the drumsticks turn soft and the gravy is thick. Serve, garnished with coriander leaves.