Saras’ Drumstick Curry

Saras Pillay 73, from Asherville

RESEMBLING a drumstick used by drummers (not the chicken legs), the drumstick or moringa oleifera is popularly used in South Indian Sambar, a spicy stew served with idli (steamed fermented rice cakes). Keep in mind that the drumstick has a fibrous exterior that’s hard to digest, so “chew” or suck on the tender interior and discard the tough remaining bits. 250 g double beans ( fresh lima beans)

4-6 drumsticks

1 large onion

4-5 medium jam tomatoes

2 green chillies

30ml (2 T) oil

5ml (1t) black mustard seeds

8 curry leaves salt

2.5ml (½t) turmeric

125ml (½ cup) water

5ml (1t) ground coriander

5ml (1t) ground cumin

10ml (2t) chilli powder

2.5ml (½t) garam masala 2.5ml (½t) ground fennel

10-15ml (2-3t) sugar

2.5ml (½t) ginger and garlic paste

Clean and wash the double beans and drumsticks.

Roughly dice the onion, tomatoes and chillies

In a large frying pan, heat the oil to medium heat, then add the mustard seeds (they should pop).

Once they pop, add the onion, chillies and curry leaves, and stir.

When the onion begins to soften, (not fully cooked), add the double beans and drumsticks.

Add the salt and turmeric, and stir. After 10 minutes, add the water and cook on medium heat until the double beans and drumsticks are half-cooked.

Add all the ground spices, stir and lower the heat. Add the tomatoes, sugar and ginger and garlic paste, then stir.

Allow to cook until all the water is absorbed and the curry is “dry”.

When the double beans are cooked and the drumsticks have softened, garnish with chopped coriander. To serve: fresh coriander, rice or roti. Serves 4.