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Thursday, 9 July 2015

Spicy Drumstick Masala Curry Recipe

Spicy Drumstick Masala Curry 

The Drumstick Masala curry is a favourite curry dish of my family and I cook this almost once every week . This curry dish can be paired with steamed rice or chapati. A flavorful dish where the tender Drumstick pods are cooked in spicy Dry Coconut and Onion Tomato based gravy. Generally drumstick is used in Sambars, lentils or in form of soup but this recipe is one which has drumstick as a main ingredient.  Drumstick curry can be cooked in many ways and all parts of India have their own version of the curry. I am sharing the Maharashtrian version of this irresistible dish.

Drumstick known as Shevgyachya shenga in Marathi, Sajjan Phali in Hindi are pods of the Moringa tree which are loaded with valuable minerals, healthy proteins and essential minerals making it healthy food. Drumstick tree is called the "Power house of Minerals" and is most common tree in India and is considered one of the World's most useful tree as almost every part of the Moringa tree (leaves, fruits, flowers, barks and seeds) can be used for food and have medicinal values.

Health Benefits of Drumstick : Being high in Calcium, iron and other vitamins, Drumsticks help in strengthening bones. The leaves and pods of this green vegetable posses blood purifying properties and it also acts as potent antibiotic agent. Its leaves and pods are loaded with B complex Vitamins which are said to play a vital role in digestion. The anti - inflammatory properties of Drumsticks help in relieving a wide range of respiratory complications by flushing out your toxic load.
Source: http://www.thehealthsite.com/fitness/top-8-health-benefits-of-drumsticks/

Ingredients:
  • 4-5 medium Drumsticks
  • 7-8 dry Coconut flakes
  • 2 medium Onions or 1 large Onion- roughly chopped
  • 1 small tomato -roughly chopped
  • 1/2 inch ginger
  • 2-3 garlic pods
  • 2-3 Kashmiri red Chilies (Sabut lal mirch)
  • 2-3 tbsp oil
  • 1 tsp Cumin seeds
  • pinch of Asafoetida/hing
  • 1/4 tsp Turmeric/haldi
  • 1/2 tsp red chili powder
  • 1 tsp garam masala
  • Salt as per taste
  • Few Coriander leaves for garnishing.
   Method:
  1. Rinse, peel and chop the Drumsticks into 3 to 4 inches pieces long. Heat some water in a pan and add salt to it , cook the drumsticks in the boiling water for 4-5 minutes. We have to cook the drumsticks until they become tender but at the same time remain intact . Do not overcook them, other wise the curry will become messy. Reserve left water (if any) after cooking the Drumsticks. 

    2.  Take another pan and add 1 tbsp oil to it and heat over medium heat. Shallow fry the chopped Onions until translucent , now take the onions out in a plate and in the same pan similarly shallow fry tomatoes, garlic , ginger, red chilies, and coconut flakes separately.





    3.  Grind all these shallow fried ingredients in a grinder using little water to make a fine paste. This is the masala for the gravy.


   4. In a pan heat 2 tbsp oil, add cumin seeds. Once they crackle add the hing, turmeric powder and then the grounded masala paste. On a low to medium heat, stir the masala paste until oil start oozing out from the sides.



    5.  Add the cooked Drumstick pods to the gravy and mix well. Add warm water to this . Stir well add salt. Let the gravy cook on medium heat for 5 -7 minutes. Add chopped Coriander leaves and put off the flame.

                                            



   6  Serve hot with chapati or steamed rice.



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