Ingredients......
For boiling.....
2 drumsticks into 4" long cut
2 Cup water
1 tsp turmeric powder
2 pinch of salt
For jaggery mix....
3 cups of grated Jaggery
1 tbsp red chilli powder
¼ Salt
2 tbsp Vinegar
4 red chillies fry and make a half fine flakes
2 tbsp fried cumin powder half fine powder
6 tbsp Oil
Presentations......
Drumstick vegetable simply requires softening the cell walls to make them more palatable.
So all you need to do is boil water, add the turmeric and salt and cook until they are half tender, quickly remove them from the boiling water with a slotted spoon and spread them in cloth, keep under direct sunlight change the sides keep until all dried.
Making sure they will be well exposed to the sun All process should be completed within 1 hour, do not keep more in sunlight we just dry up the outer layer of Drumsticks.
Mean while take a kadhai heat oil and remove in a dry bowl for later use. We need this oil at room temperature.
On same kadhai add 2 tbsp of water, add hing ,add jaggery stir well when it melts add vinegar, red chilli powder , salt ,cumin powder and red chilli flakes.
Cook on low flame.
Bring drumsticks inside to avoid any dew. Now add them in a jaggery mix and completely submerging all drumsticks. Cook until jaggery mixture start to thicken and drumsticks are fully tender.
Add oil, mix well keep in a dry jar.
Tips....
*If you want to keep in fridge then it will hard and sticky. To avoid this add more oil to it.
*Instead of vinegar you may also add aamchur powder or tamarind paste.
*Black old jaggery is good for any sweet pickle.
