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 

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. 

Ingredients:-

• 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

For the Masala

• Peanuts, 2 tbsp
• Sesame Seeds ( Til) , 2 tbsp
• Grated Dry Coconut (Copra), 2 tbsp
• Poppy Seeds, (Khus Khus)  2 tsp
• Water, 1/2 cup

Method:-

Wash the drumsticks, snip off the two ends and scrape the outer skin of the drumsticks

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