Method: Soak the urad dhal for two hours and grind it to a thick paste after adding 3 chillies, asafoetida, curry leaves and salt. Roll the thick batter into small balls and deep fry them in cooking oil and keep them aside. Pressure cook the cut drumsticks using minimum water.[Don’t drain the excess water lest all the vitamins are lost]. Scrape the insides of the drumstick thoroughly and keep them aside. Soak the cumin seeds, rice for an hour or so and grind them along with the grated coconut green chillies, salt and curry leaves into a fine paste. Mix the cooked drumsticks, the freshly prepared the coconut gravy and let the mixture cook on a slow fire. Add a tiny pinch of salt to the curd and churn it and then add it to the cooked mixture, stir the contents well before putting off the fire. Heat a little oil in a small pan and add the mustard till they spatter and add the seasoning to your goora. Set afloat the crisp urad dhal bondas to the goora just before serving.
Serve with hot rice or rotis as a side dish.
Method: Pressure cook the cut drumsticks and the toor dhal separately using minimum water.[Don’t drain the excess water lest all the vitamins are lost]. Scrape the insides of the drumstick thoroughly and keep them aside. Heat oil in a pan, spatter the mustard seeds and add turmeric powder, urad dal asafoetida, green chillies, curry leaves and the onions. Once the contents of the pan turn a golden brown, lower the flame add the cooked drumsticks and the cooked dhal to the pan and allow the contents to simmer and then add the grated coconut and the coriander powder to the gravy. Mix the gravy with cooked and cooled rice and serve the rice at least an hour afterwards with raitha. This gravy can be prepared on a large scale and refrigerated up to a week for future use.
