Sharing a very easy and basic recipe today – sautéed drumsticks. In this dish, drumstick veggie is cooked in a base consisting of sautéed onions-tomatoes, seasoned with turmeric and green chilli for spice and some freshly grated coconut for the sweet nuttiness. Few ingredients are used here, but there is absolutely no compromise on taste. The coconut adds a wonderful sweetness and texture to this simple dish. I love using coconut oil when dishes also call for freshly grated coconut. It definitely takes the dish a notch up!This dish makes an excellent side for any rice and dal ( lentil curry )/ other curry preparation. Drumsticks are one of my favorite veggies. Unfortunately it’s not easy to find them where I live. The Indian store just has the frozen ones, so I make do with those.
A little info on drumsticks:-
- They are immature seed pods of the moringa tree. Moringa is a plant that is native to the sub-Himalayan as well as the tropics. All the parts of this tree i.e the leaves, bark, flowers, fruit, seeds, and root are used to make medicine.
- It is used to treat anemia; arthritis & joint pain (rheumatism), asthma, cancer, constipation, diabetes, diarrhea and several other ailments
- Some people also use it as a nutritional supplement or tonic.
- Moringa is sometimes applied directly to the skin as a germ-killer or drying agent (astringent). It is also used topically for treating pockets of infection (abscesses), athlete’s foot, dandruff, gingivitis snakebites, warts, and wounds.
- Oil from moringa seeds is used in foods, perfume, and hair care products, and as a machine lubricant.
However, it’s unsafe to use the root, bark or flowers of moringa if you are pregnant. Chemicals in the root, bark, and flowers can make the uterus contract, and this might cause a miscarriage. I know this for a fact, as I was advised my mum in law to keep this in mind and skip having drumsticks during my pregnancy.
( Source- Webmd , click to read numerous more benefits of this amazing tree)
Ingredients: Measuring cups used, 1 Cup = 250 ml, 1 teaspoon = 5 ml
1 tablespoon coconut oil/ vegetable oil
1/2 teaspoon mustard seeds
1 small onion, finely chopped
1 medium tomato, roughly chopped
200 grams drumsticks, peel the outer layer and chop into 1 to 2 inch pieces
1/4 teaspoon turmeric powder
1 green chilli, slit lengthwise
3/4- 1 cup freshly grated coconut/ desiccated coconut
1/2 cup water
Salt to taste
1.Heat oil on medium heat in a heavy bottom pan/skillet/kadai, add mustard seeds. Once it splutters, add onions, saute until translucent (no need to brown them), you can add some salt to help the onions sweat quicker.
2. Next add in the chopped tomatoes. Saute until the tomatoes are tender.
3. Next add in turmeric powder & green chilli, saute for another minute.
4. Now add 1/2 cup water and the chopped drumstick pieces, salt to taste, mix it well. Cover and let it cook on low heat for about 15 minutes or until the drumsticks are tender.
5. Sprinkle grated coconut, give everything a good mix. Check for seasonings , adjust accordingly. Switch off the heat, serve hot.
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