The popular veggie, Drumsticks, called Shevaga in Marathi, Nuggekai in Kannada, Murungukkai in Tamil, and Mashingasaang in my mother tongue Konkani are extremely nutritious as well as tasty. They have numerous health benefits.
The drumstick pods as well as the leaves can be used in different dishes. Elsewhere in this blog, you will find recipes for dishes using drumsticks, such as:-
- Magge & Mashingasaang Koddel from our Konkani cuisine
- Potato & Drumstick Upkari from our Konkani cuisine
- Murungukkai Kara Kuzhambu from Tamilnadu
- Shevgyacha Shenganche Pithla from Maharashtra
- Nugge Soppina Rotti from Karnataka
Today's recipe is for a delicious dish made with drumsticks which I have adapted from Masala Drumsticks by Chef Ruchi Bharani of Rajshri Foods.
I tried this out recently and we simply loved it!
- Drumsticks, chopped, 2
- Gram Flour, (Besan), 3 tbsp
- Peanuts, 3 tbsp
- Fresh Coconut Gratings, 2-3 tbsp
- Chilli Powder, 1 tsp
- Turmeric Powder, 1/4 tsp
- Coriander Powder, 1 tsp
- Cumin Powder, 1/2 tsp
- Asafoetida, 1/4 tsp
- Jaggery, grated, 2 tsp
- Kitchen King Masala, OR Garam Masala, 1/4 tsp
- Water, 1/2 cup
- Oil, 1 tbsp
- Salt, to taste
- Cumin Seeds, 1/2 tsp
- Asafoetida, 1/8 tsp
- Curry Leaves, 1 sprig
- Oil, 1 tbsp
Wash the drumsticks, snip off the two ends, lightly scrape the skin and cut the drumsticks into 2" pieces
Slit each of the drumstick pieces without breaking them
Steam the drumstick pieces in adequate water with a little salt in a steamer for about 8-10 minutes
Make sure they are cooked yet remain firm
Remove from the steamer and allow it to cool.
In a pan, dry roast the besan for about 3-4 minutes till it gives off a good aroma. Keep aside
In the same pan, dry roast the peanuts till they pop and the skin becomes dark brown.
Transfer to a mixer jar and grind the roasted peanuts to a coarse powder. Keep aside.
In a big plate, mix together the roasted besan, the roasted peanut powder, fresh coconut gratings, salt, chilli powder, turmeric powder, coriander powder, cumin seeds powder, asafoetida , grated jaggery and Kitchen King masala with 1 tbsp of oil
Make sure they are well mixed as this forms the stuffing for the drumsticks
Take each of the steamed drumstick pieces and stuff the prepared masala in them
Heat 1 tbsp of oil in a pan and on medium heat add the cumin seeds, when they sizzle add the asafoetida and curry leaves and sauté
To this add the stuffed drumstick pieces and the remaining masala
Mix gently and sauté for about 2 minutes on medium heat
Add 1/2 cup of water, mix again and cook for 2-3 minutes till the water evaporates and the drumsticks get well coated with the masala
Transfer to serving plate
Serve Drumstick Masala as a side dish with the main meal
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