DRUMSTICK MASALA

 DRUMSTICK MASALA 

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! 

Ingredients:-

• 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

For Seasoning:

• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 1 tbsp

Method:-

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