Drumstick Chokkha

Ingredients

• 4 moringa pods

• 1 small-sized onion, chopped

• 1 tbsp fresh coriander, chopped

• 1 green chilli, chopped

• 1 tbsp roasted peanut powder

• 2 tsp mustard oil

• 1 tsp freshly squeezed lemon juice

• Himalayan salt to taste

Method

Take drumstick pods, cut them into three pieces each, rinse the pods well under running water. Wipe dry with a kitchen tissue. Make 4 to 6 slits on each piece.

Keep all the pieces on a stainless steel barbeque mesh. Brush a generous amount of oil all over them. Start roasting on a flame that is moderately high. Keep turning the pieces on all sides. When done, let it cool, place the pod on a hard surface and open it with a knife. Scrape the pulp with a spoon. Likewise, take out the pulp from all the pieces. Now smoky drumstick pulp is ready to use.

Take a mixing bowl, add pulp, chopped onion, chopped chilli, chopped fresh coriander, roasted peanut powder, mustard oil, salt and freshly squeezed lemon juice. Give it a nice mix and serve with bajra roti.