When I introduced Drumsticks in a ‘Foodstuff’s’ post, I suggested that I might try a recipe from Orissa I found in one of my cookery books as a first experiment. When I looked at that recipe again, however, it struck me as a little bit boring so I decided to improvise a little. I went ahead and paired my drumsticks with potato as in the original recipe but then I opted for a much drier, less ‘saucy’ dish and gave things a bit of a Bengali flavor…
- 4 Drumsticks
- 6 baby potatoes
- 6 cherry tomatoes
- 3 tbsp. Butter
- 1 tbsp. Vegetable Oil (not shown)
- 1 tsp. Mustard Seed
- ½ tsp. Chili flakes
- ½ tsp. Nigella (Kalonji)
- ½ tsp. Fennel Seed
- ½ tsp. Cumin
- 1 tsp. Turmeric
- ½ tsp. Salt
Cut the drumsticks into two-inch sections and slice the potatoes and the cherry tomatoes into wedges. Grind the fennel and cumin in a mortar and mix with the turmeric and the salt.
Heat the vegetable oil to the smoking point in a sauté pan and add the potatoes, Fry, stirring frequently until they are nicely browned and then remove to a bowl.
Turn the heat to medium and melt the butter in your sauté pan. Add the mustard, nigella and the chili flakes and cook, stirring occasionally, until the spices give off their aroma and a few of the mustard seeds begin to pop.
Add the drumsticks to the pan and sauté for a few minutes. Add the ground spice mixture and stir in well. Next, add the potatoes and about a quarter cup of water. Cover the pan and cook until the water is absorbed. Uncover and stir well.
Move the contents of the pan to the outer edges and place the tomato wedges in the center. Allow them to cook until the tomato starts to break down and the juices thicken. Stir everything together and plate for service, garnishing with parsley or coriander leaves if desired.
I served this experiment as part of a Thali meal along with some Spicy Pork Kabobs, Patak’s Naan, and Patel’s Palak Paneer, all of which have been featured in previous posts. I also included a little container of a relish I put together at the last minute consisting of green chili, ginger and parsley in yoghurt.
I have to say that I was very pleased with the drumstick dish. The spice flavor was as good as I expected as it is a blend I have used, in one set of proportions or another, many times. The potatoes held no surprises and were nice and crispy on the outside and tender in the center. As for the drumsticks, I am happy to report that they very pleasant and cooked just right. I was a little worried about these as there was a lot of contradictory information about how to cook them when I was researching recipes. Luckily though, they were nicely tender and my wife and I both enjoyed them. The only thing I was not completely taken with was that they are a little fiddly to eat and I found it a bit of a nuisance to keep switching from my fork to eating with my fingers. In any event, that was not too much of a problem and, since I still have several drumsticks left, I am looking forward to cooking them again really soon…