This is a summer vegetable pickle,a good way of preserving the vegetable in a tasty and spicy way is Pickling.That too in Andhra Style.Only care to be taken while preparing Pickles is that not a single drop of water should come in contact with the dish while on the process or after the process and even when storing and using.The taste increases as the pickle matures day by day.
Drumsticks – Med 10-11 .
Red chilli powder – 1 cup heaped
Salt – ¾ cup
Tamarind paste – 1 and ½ cup
Methi/Fenugreek seeds – 2 tbsps heaped
Mustard seeds – 5 tbsps
Cumin/Jeera – 1 tsp
Turmeric powder – ¼ tsp
Oil – 3 cups
Dry red chillies – 3-4 broken
Curry leaves – 1 sprig
Mustard – ½ tsp
Asefotida/Hing – 1/6 tsp Optional
Chana dal/split garbanzo – 1 tsp
1.Wash and pat dry well and trim the edges of the drinsticks.Do not peel.Now chop into 1” pieces and keep.
2.Wash tamarind and add little water and boil till water evaporates and cool,then grind into smooth paste as shown.
3.Take the methi,mustard and cumin and grind into smooth powder and keep
4.Place a kadai on stove and heat the oil,deep fry the drumstick pieces till they change colour as shown and remove and place in a bowl.
5.In the same oil prepare tempering by spluttering mustard and add chana dal,red chillies,curry leaves and hing lastly add the turmeric powder and turn off heat remove from the stove and keep aside to cool.
In a glass mixing bowl add red chilli powder,methi-mustard-cumin powder,salt and combine.
Now add the tamarind paste,fried drumsticks and the tempered and cooled oil and mix gently taking care not to break the pieces till wel combined.
Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully.
Take out the bowl after 24 hours and gently mix again then cover and keep for another 24 hours.
You can now transfer the pickle into a porcelain or glass jar with a tightlid on,on the third day.
No need to add any preservatives,just maintain a layer of oil on top always