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
Today's recipe is for a curry that goes well with both rice and rotis. I have adapted this from Drumstick Curry from Hebbar's Kitchen.
We enjoyed this for lunch with chappatis.
- Drumsticks, 3-4
- Mustard Seeds, 1 tsp
- Cumin Seeds, 1 tsp
- Asafoetida, (Hing) , a pinch
- Curry Leaves, 1 sprig
- Medium-sized Onion, 1
- Ginger Garlic Paste, 1 tsp
- Turmeric Powder, 1/2 tsp
- Chilli Powder, 1 tsp
- Coriander Powder, 1 tsp
- Cumin Powder, 1/2 tsp
- Garam Masala, 1 tsp
- Tomatoes, 2
- Salt, to taste
- Oil, 2 tbsp
- Coriander Leaves, 2 tbsp
- Peanuts, 2 tbsp
- Sesame Seeds ( Til) , 2 tbsp
- Grated Dry Coconut (Copra), 2 tbsp
- Poppy Seeds, (Khus Khus) 2 tsp
- Water, 1/2 cup
Cut the drumsticks into pieces of about 1 and 1/2 inches in size
Chop the tomatoes and finely chop the onions and coriander leaves
In a vessel, cook the drumstick pieces by adding adequate water and a little salt- till they are 50 % cooked and keep aside. (Please remember that drumsticks get cooked quite fast)
Dry roast the peanuts in a pan till they turn change colour then add the sesame seeds, grated dry coconut and poppy seeds
Roast these on medium heat till they give off a good aroma. Remove from the flame and allow it to cool
Once it is cooled, transfer to a small mixer jar and grind to a fine powder
Add 1/2 cup of water to this powder and grind to a smooth paste. Keep aside.
Heat 2 tbsp oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the asafoetida and curry leaves
Saute for a few seconds
To this add the chopped onion and ginger garlic paste and sauté til the onion becomes translucent and the raw smell of the ginger garlic paste goes
Next add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt to taste. Mix well.
Now add the chopped tomatoes and cook till they turn soft and mushy, and the oil separates
Add the freshly prepared masala, mix well and cook till the spices get well blended with this masala paste
To this add the half-cooked drumstick pieces and 1 cup of water and mix well to get the desired curry like consistency
Cover and cook- stirring from time to time- till the drumsticks get fully cooked and have absorbed the flavour of the masala and spices
Switch off the gas and garnish with finely chopped coriander leaves
Transfer to a serving bowl
Serve Drumstick Masala hot with rice or chappatis
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