Drumsticks Cooked in Toddy
This traditional Parsi dish transforms humble drumsticks (moringa pods) into a flavorful delicacy by simmering them in fermented palm wine (toddy). The vegetable is cut into segments, tied in small bundles to preserve their shape, and cooked in a fragrant green masala base of coconut, coriander, and garlic. The toddy imparts a unique tangy and slightly sweet depth to the rich, ghee-based gravy, creating a complex flavor profile that pairs perfectly with rice or flatbreads.
Ingredients
- 8 pods Drumsticks (Moringa pods) (Choose thick, fleshy, and tender pods.)
- 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz).)
- 3 tablespoons Fresh coconut, grated (Originally '3 tolas'.)
- 1 1/2 cups Fresh coriander leaves (Originally '3 bunches' (zudi).)
- 3 whole Green chilies
- 4 cloves Garlic cloves
- 1/2 inch piece Ginger (Quantity estimated from context (original text unclear).)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt (Or to taste.)
- 1 1/2 cups Palm wine (Toddy) (Originally 'tadi'. Can substitute with a mild lager beer or cider if toddy is unavailable.)
Instructions
- 1Wash the coriander leaves and green chilies thoroughly. Combine the coriander, chilies, grated coconut, garlic, ginger, turmeric, and salt. Grind everything together on a stone slab or in a blender with a little water to form a very fine, smooth paste.
- 2Peel the drumsticks lightly to remove the tough outer skin. Cut them into 2-inch pieces. Group the pieces into sets of three and tie them together into small bundles using kitchen twine or banana fiber. Wash the bundles and pat them dry.
- 3Heat the ghee in a heavy-bottomed pot (traditionally an earthen pot) over medium heat. Add the prepared masala paste and fry, stirring constantly, until it turns slightly reddish and fragrant. Pour in the toddy and mix well with the masala. Gently place the drumstick bundles into the liquid. Cover the pot tightly and simmer over low heat (or hot coals) until the drumsticks are tender and the ghee separates and floats on top.