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The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, or cooked in a curry until soft.

The seed pods/fruits, even when cooked by boiling, remain particularly high in vitamin C (which may be degraded variably by cooking) and are also a good source of dietary fiber, potassium, magnesium, and manganese.

It is normally served with rice or roti.

Ingredients

Preparation

• Wash drumsticks properly. Trim the ends of the drumsticks and peel some of the green skin off. Now cut them into approximately 2.5" pieces.

• Heat oil in a pressure cooker. Once oil gets hot add mustard seeds, cumin seeds into it. Cook it till they began to crackle.

• Now add finely chopped green chillies into it. Let it cook for andther 1-2 minute.

• Add chopped or thinly sliced onions and let them cook till they become translucent. Stir occasionally.

• Now add turmeric powder, garam masala (optional) and salt to it. Mix well.

• Add drumsticks, potatoes and water. Add water as per the gravy you want to have. Mix them well. If you want you may peel off the potatoes skin before cutting them into cubes.

• Pressure cook on high flame. When steam starts to escape from the valve, switch to the medium flame and let it cook for 4 whistles or for 7 minutes.

• Then switch off the flame. When the pressure drops on its own, open the lid.

• If the curry/gravy appears thin, you may simmer it till it reaches the desired consistency.

• And if the gravy appears thick, you may add water and simmer for few minutes.

• Drumsticks Potato Curry is ready to serve.

• Take it out on a serving dish. You may garnish with chopped coriander leaves.

• Serve it hot with steamed rice or with roti.