Instructions: Boil the drumstick until it can be easily opened.

Drain and reserve.

Heat the oil and fry the mustard seeds with the asafoetida.

When the seeds pop add the onion and fry till golden.

Add the val aubergines powder spices and salt.

Mix well.

Then add a little water and cook until the beans are soft but not mushy.

Cook on a high heat to evapourate all the water.

Take off the heat and add the coconut and drumsticks.

Stir gently and serve hot.

This dish includes a long reed like vegetable called drumstick. When cooked the reed is sucked to eat the soft inner flesh and the fibrous residue is discarded.

From Maharashtra.

Serves 4

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