Maskasangi Talasani / Drumstick side dish

This is one of my favourites with Drumsticks. Just a simple coconut-pepper combination takes the drumsticks to another level. The drumsticks you use in this should be not too old ones (joon) and stringy, else it doesn't taste good. So select nice small, tender ones. Mom had made this when I visited her this time and here is how its made.



Ingredients

Drumsticks, cut into 2 inch pieces and sliced in half- 2 cups

Freshly crushed black pepper/Pepper powder - 2 tsp. or more

Fresh/frozen grated coconut - 1/4 cup

Mustard seeds - 1 tsp

Salt - to taste

Oil

Method

- Heat about 1 tsp oil in a kadhai/pan. Add mustard seeds and once they splutter, add the cut drumstick pieces, saute for a few seconds, add water just enough to cook the drumsticks. Cover and cook till half-done.

- Add salt, coconut and pepper and mix and cook covered till the drumsticks and fully cooked and tender. Cook uncovered if there is any extra water so that finally the dish is dry.

- Serve as a side dish with rice and curry.

Note : You need more coconut and pepper for this. Skimping on the coconut will not give good results.

- If you don't like pepper, use red chilli powder instead, but the taste is completely different.

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