To prepare drumstick vegetables (moringa pods) for cooking, based on the provided reference, the process involves removing partial skin and understanding the pod's structure before or during segmentation.
Preparing Drumsticks Before Cutting
According to the reference, a key initial step involves managing the outer skin of the drumstick:
- Remove Partial Skin: Begin by removing the partial skin from the drumstick pod. This suggests that you don't need to peel the entire surface, but rather remove portions of the tougher outer layer.
Understanding Drumstick Structure
As you prepare the drumstick, it's helpful to be aware of its physical composition:
- A drumstick has distinct sections: it includes a bulgy part and a thin part.
- The bulgy part contains a seed.
- The seeds found within the bulgy parts are edible and considered very healthy.
Knowing this structure is useful as you cut or segment the drumstick, especially when dealing with the bulgy, seed-containing sections.
Why This Preparation Matters for Cutting
While the reference does not explicitly detail the cutting action itself (like slicing method or length of segments), the preparation steps mentioned are crucial beforehand:
- Removing partial skin can make the segments easier to eat after cooking.
- Understanding the presence of the bulgy part with an edible seed helps in deciding how to handle or consume those specific segments.
Typically, drumsticks are cut into manageable segments (usually 2-3 inches long) for cooking in various dishes like curries and sambar. The preparation steps outlined in the reference provide the necessary context regarding the pod's skin and internal structure before it is segmented for cooking.
