Dry roast 2 tsps. Of methi seeds. Cool and then make a fine powder.
Deep fry drumsticks till almost cooked. Takes around 8 to 12 mins on medium flame. I do not deep fry as iam little worried with kids clinging on to me. You can shallow fry too but takes long. Set the drumstick pieces aside.
In the same pan and oil, add tomatoes, turmeric and salt.
Fry the tomatoes till completely mushy. Mine looks juicy, don’t worry if yours do not look like mine. It all depends on the kind of tomatoes you use.
Add the fried drumsticks and cook for 3 to 4 mins or until drumsticks are fully cooked. This step is very important. Otherwise the pickle smells like raw drumstick.
Soak tamarind in hot water for some time and squeeze well.
Filter this in the tomato mixture to remove dirt or sand.
Add chili powder, salt, methi powder to this and mix well.
Taste it and check the sour and salt. If needed adjust now, after you temper, it doesn’t taste good.
Temper with tempering ingredients pour the hot tempering over the pickle.
Add in more oil (you can use up the oil you used for frying drumsticks), if you wish. Mix well and store it in a clean, moist free, airtight glass bottles.