Onion-1 small,roughly chopped
Dry red chillies-4(I have used 2 milder and 2 hotter variety)
Freshly grated coconut-1/4cup
Tamarind -thumb size piece
Salt to taste
Dry red chillies-2
1.First wash and cut into 2.5inch long pieces,lightly peel the drumsticks and cook them
on a stovetop adding water 1/2 cup of water or in a microwave for3-4 minutes(I cooked them in
a microwave with 1/4 cup of water) and keep it aside along with water.
2.Dry roast the dhaniya seeds,dry red chillies,cumin,peppercorns on a medium flame until the
aroma comes,switch off the flame then add sesame seeds and stir it so that it fries in the remaining
heat of the pan.leave it to cool.
3.In a mixie grind the roasted spices along with freshly grated coocnut and tamarind with little water
into a fine paste.
add chopped onions and curry leaves,fry until the onions turn brown.
5.Add grinded masala fry for one minute then add 1/4cup of water and close the lid and allow to boil
for 2-3 minutes.
6.Open the lid when its boiling add drumstick along with water,add salt to taste.Cook for 3-4 minutes
or until gravy thickens.Nuggekayi palya is ready to serve.
7.It goes well with rice or chappatis or as a side dish.
1.Don't over peel the drumsticks,my mother says most of the nutrients and flavour of nuggekayi is in the skin.
2.If you want the thick gravy reduce the water and if you want have thinner gravy for rice add more water
and adjust the salt as per taste.
3.You can also add potatoes along with this.for this you need to boil the chopped potatoes seperatly just the way you cook drumsticks.
4.When gray begins boiling add potatoes and drumstick together.
5.I told you to retain the water in which drumstick are cooked because it has got more flavour and ofcourse
nutrients.you can retain both potato and drumstick water and use it instead of using plain water.