To enhance your appetite - and the pleasure of satisfying it - with the permission of renowned culinary author and chef Dr Katy Dalal, ParsiCuisine.com offers a selection of vegetarian and fish recipes from two of her books - Vitality: fruit and vegetable recipes for healthy living and the recently launched Seafood Fiesta. We wish you bon appetit.

PARSI SEKTA-NI-SING NU DOHROO 
(Sweet and sour drumstick gravy) 
Serves: 6-8
Drumsticks (12 — stringed and cut into 3-4 pieces each)
Jaggery (2 cups — crushed) 
Tamarind pulp (1½ cups) 
Gram flour (1 cup)
Onions (3 large — finely chopped) 
Tomatoes (3 large — finely chopped)
Coriander (½ bunch — fresh, finely cut)
Curry leaves (3 sprigs)
Salt
Peanut oil or refined sunflower oil
Grind very fine with ½ cup water
Coconut (½ — fresh, grated)
Red chillies (8 — deseeded)
Green chillies (4 — deseeded)
Peanuts (3 tbsp — broiled)
Coriander (2 tbsp — broiled)
Cumin seeds (1 tbsp — broiled)
Black mustard seeds (½ tsp — broiled)
Asafoetida (½ tsp)

Clean, cut and boil the drumstick in boiling salted water till tender.
Place the onions in a large pan and add « cup oil and the curry leaves and allow the onions to cook till soft. Add the tomatoes and fresh coriander till they become soft.

Add the ground masala to the onions, lower flame and mix vigorously till red hot. Then mix the gram flour with two cups of water and stir so that no lumps remain and add it to the masala. Lower the flame and mix well. Add salt, taste and bring to a strong boil. Then add the tamarind pulp and the jaggery and mix well and let the jaggery melt in the gravy. Add the drumsticks to the gravy and simmer for 10 minutes. Stir, taste for salt and serve with white ghee rice or khichdi.