Chef SK Raj of Palette Hotels recommends
Now ‘drumstick’ can refer to many things….a tool for playing drums, a brand of ice cream, a leg of chicken, a video game character found in Daddy Kong racing, a chewy candy made by Swizzle Matlow, even a film made in the year 1955.

But this unique vegetable used extensively in India is from a tree commonly referred to simply as “Moringa” (Tamil) and “Murungai” (Malayalam) which have immature green pods called “drumsticks” which are probably the most valued and widely used part of the tree.
Corporate Chef SK Raj (10 Calangute) has given us this delightful recipe to try out this season.
Drumsticks Flower Cutlets (Maska Fullam Dangar) Serves: 8
Ingredients: Drumstick flowers 3 cups, grated coconut 1 cup, onion (medium size) 2 nos, roasted coriander seed powder ½ tsp, chilly powder ½ tsp, turmeric powder ¼ tsp, tamarind pulp ½ tsp, rice flour 2 tbsp, gram flour 2 tbsp, oil for shallow frying, salt to taste
Method: Wash the flowers. Chop onion fine and mix all the ingredients well except oil and rice flour. Mix, applying slight pressure and separate into 10 portions. Make round balls and flatten them. They should be approximately 1 cm min thickness. Roll in rice flour on both sides. Heat frying pan and put 2 tsp oil on it. Then arrange cutlets on the frying pan, add 4 to 5 tsp oil and fry over low heat till brown. Then turn on the other side, add little more oil and fry till brown and crisp.