1. Cut drumsticks into 5 cm ling pieces.
2. Cut the cucumber into quarter, along the length.
3. Discard the seeds and the core. Cut the flesh into 4 cm cubes.
4. Do not peel. The peel is discarded at the time of eating.
5. Mix both these vegetables, add enough water to cover and cook.
6. Meanwhile, roast the red chillies in 2 tsp of oil and grind with coconut and tamarind to a very smooth paste.
7. Add salt and ground paste to the cooked vegetables.
8. Add enough water to get a gravy of medium pouring consistency and simmer for 3-4 minutes.
9. Heat the remaining oil and fry garlic till dark brown. Add to the koddel.
10. Serve with steamed rice.

Note:
The cucumber used in this recipe is a variety used for cooking and different from the one used in salads. It is also known as Malabar cucumber.

Serves: 4 to 6