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[[File:Moringa oleifera drumstick pods.JPG|thumb|Drumstick vegetable pods at a market]]The young, slender fruits, commonly known as "drumsticks", are often prepared as a culinary vegetable in South Asia. They are prepared by [[parboil]]ing, commonly cut into shorter lengths, and cooked in a [[curry]] or [[soup]] until soft.<ref>{{cite book |author=Schneider, Elizabeth |title=Vegetables from Amaranth to Zucchini: The Essential Reference |publisher=HarperCollins |year=2001 |isbn=978-0-688-15260-4 |page=318}}</ref> Their taste is described as reminiscent of [[asparagus]],<ref>{{cite book |last1=Holmer |first1=R |title=SEAVEG 2012: High Value Vegetables in Southeast Asia: Production, Supply and Demand |last2=Linwattana |first2=G |last3=Nath |first3=P |last4=Keatinge |first4=JDH |publisher=World Vegetable Center |year=2013 |isbn=978-9290582007}}</ref> with a hint of [[green bean]]s, though sweeter due to the immature seeds contained inside.<ref name="npr">{{cite podcast |url=https://www.npr.org/sections/goatsandsoda/2015/09/21/439509739/mother-knows-best-when-it-comes-to-cooking-with-moringa |title=My Mom Cooked Moringa Before It Was A Superfood |publisher=NPR |date=21 September 2015 |access-date=2017-07-08}}</ref> The seed pods, even when cooked by boiling, remain high in vitamin C<ref name="USDA">{{cite web |author=<!--Staff writer(s); no by-line.--> |year=2012 |title=Horseradish-tree, pods, cooked, boiled, drained, without salt. |url=http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2738/2 |access-date=6 May 2013 |website=Nutritiondata.com |publisher=Condé Nast}}</ref> (which may be degraded variably by cooking), and are also a good source of [[dietary fiber]], [[potassium]], [[magnesium]], and [[manganese]].<ref name="USDA" />
In India, Nepal, Sri Lanka 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 seeds|poppy]] or [[mustard seed]]s).<ref name="Lim-v3" /> The fruit is a common ingredient in ''[[dal]]s'' and lentil soups, such as drumstick ''dal'' and ''[[Sambar (dish)|sambar]]'', where it is pulped first, then simmered with other vegetables and spices such as turmeric and cumin. Mashed drumstick pulp commonly features in ''[[bhurta]]'', a mixture of lightly fried or curried vegetables.<ref name="Lim-v3" />
Because the outer skin is tough and fibrous, drumsticks are often chewed to extract the juices and nutrients, with the remaining fibrous material discarded. Others describe a slightly different method of sucking out the flesh and tender seeds and discarding the tube of skin.<ref name="npr" />
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