Drumstick which is also known as Moringa has nutritive and medicinal value. It is extensively used in traditional folk, Siddha and Ayurvedic medicine. Drumsticks, leaves and flowers are used in culinary preparations. Drumsticks are used to prepare various curries, sambar, dry vegetable and soups. Its leaves & flowers are used to prepare vegetables and cutlets. It is high in vitamins, minerals and helps to combat malnutrition.
You can prepare drumsticks in a number of ways using masalas you are comfortable with. Today’s recipe is one which we are fond of and can be enjoyed as a side but goes really well with chapattis as well as with rice and dal. It is simple, easy and tasty. Here is my version which can be prepared in a jiffy! 😀
- 250 gms. fresh Drumsticks (peeled & cut into 2 inch pieces)
- 1 med. Onion (peeled & finely chopped)
- 1 tsp. fresh Ginger-Garlic paste
- 1 tbsp. fresh Tomato puree
- 2 tbsps. fresh Tamarind paste/pulp or to taste
- 1 tbsp. Coriander pwd.
- ¼ tsp. Turmeric pwd.
- ½ tsp. roasted Cumin pwd. (Jeera pwd.)
- ½ tsp. Red Chilli pwd. or to taste
- 2 tbsps. Goda Masala
- A pinch Sugar
- A small piece crumbled Jaggery (Gur) or to taste
- 4 tbsps. Vegetable Oil
- Salt to taste
2 tbsps. chopped fresh Coriander leaves
Parboil the drumsticks with a little salt & a pinch of turmeric pwd. until they are tender & soft.
They should be able to retain its shape. Reserve the stock for later use.
Heat oil in a kadhai/wok till hot. Add the chopped onions; sauté till soft & translucent.
Add tomato puree, a pinch of salt & sugar & sauté till rawness disappears.
Add ginger- garlic paste, turmeric pwd. coriander pwd. red chilli pwd., cumin pwd., Goda masala pwd., garam masala pwd. and sauté for a few seconds or till you see the oil separating.
Add the drumsticks along with the stock, jaggery & stir well.
Let it cook for about 5 mins.
Add the tamarind paste/pulp & give it a good stir. Let it simmer.
Adjust salt to taste.
Cook till you achieve a thick masala or as per desired thickness of gravy.
Garnish the drumstick masala with freshly chopped coriander leaves.
Serve hot with any Indian flat bread or as a side dish.