Name: “Drumsticks” in a Spicy Yogurt Sauce with Roasted Chickpea Flour
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons Ghee or canola oil; 1 teaspoon black or yellow mustard seeds; 6 to 8 medium-size to large fresh curry leaves; 2 cups plain yogurt; 1 package (12 to 14 ounces) frozen drumsticks (see box; no need to thaw); or 1 pound fresh asparagus, tough ends discarded, spears cut in half; 2 tablespoons Ginger Chile Paste; 3 tablespoons Toasted Chickpea Flour; 2 teaspoons white granulated sugar; 1 teaspoon coarse kosher or sea salt; 1 teaspoon Toasted Cumin-Coriander Blend; ¼ teaspoon ground turmeric; ¼ cup finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I sampled a version of this Rajasthani delicacy in a Gujarati restaurant in Mumbai on a recent trip to visit family and friends. Theirs was thicker-sauced, with the drumsticks as the center of attention. My adaptation has a more pronounced textural difference, with the slightly crunchy pulp of the drumsticks against the backdrop of an ample, smooth sauce—a combination you can either savor over rice or serve as an accompaniment to fluffy rotis.