In India and Bangladesh, drumstick curries are commonly prepared by boiling immature pods to the desired level of tenderness in a mixture of coconut milk and spices (such as poppy or mustard seeds). The fruit is a common ingredient in "dals" and lentil soups, such as "drumstick dal" and "sambar", where it is pulped first, then simmered with other vegetables and spices like turmeric and cumin. Mashed drumstick pulp commonly features in "bhurta", a mixture of lightly fried or curried vegetables.