Drumstick Curry

Seenai Avial

Serves 4

Ingredients

400g can of drumsticks in brine

400g can of sliced lotus in brine

1/2 a fresh coconut, flesh and water

2 to 4 fresh green chillies, roughly chopped

2 garlic cloves

1 small sour mango, skinned, stones and chopped

60g (2oz) natural yoghurt

4 tablespoons coconut oil

2 teaspoons mustard seeds

1/2 teaspoons cummin seeds

1 teaspoon turmeric

10 curry leaves

salt to taste

Method

1. Reserving the liquid, strain the drumsticks and the lotus.

2. Make a paste in a blender of the coconut flesh and its water, the chillies, garlic, mango flesh, and yoghurt . Add a little of the drumstick/lotus liquid if the paste is too dry.

3. Heat the oil in a karah or wok. Add the seeds and turmeric and stir-fry for about 30 seconds. Add the and curry leaves and almost at once, the paste. Stir-fry it for about 3 minutes, then add just enough drumstick liquid to keep things mobile.

4. You can make this runnier by adding water as required. Salt to taste.