Drumstick curry refers to a dish made with drumstick (also known as Moringa pods) as the primary ingredient.
The curry typically involves cooking drumstick pieces in a flavorful gravy made with a combination of spices, onions, tomatoes, and other ingredients.
Drumsticks are widely used in various cuisines for their distinct flavor and health benefits. In this recipe, we will explore the cooking process of drumstick curry.
Key Takeaways:
- Drumstick curry is a flavorful and aromatic dish that features the nutritious drumstick vegetable as its star ingredient.
- Serve drumstick curry with steamed rice.
- If you’re looking for alternatives, consider vegetable curry, lentil curry, paneer curry, egg curry, tofu curry, or mushroom curry.
- You can customize the spices and ingredients to suit your taste preferences.
The Ingredients:
- Drumstick or sajne data: 500gms (cut, peeled & cleaned)
- Tomato: 1 (weighing 100gms, finely chopped)
- Onion: 1 medium size (finely chopped)
- Ginger-garlic paste: 1½ tbsp
- Cumin seeds: ½ tbsp
- Red chili powder: 1 tbsp
- Cumin powder: 1 tbsp
- Turmeric powder: 1 tbsp
- Kashmiri red chili powder: 1 tbsp
- Coriander leaves: 10 gms
- Salt: as per taste
- Mustard oil: 3 tbsp
How to Cook Drumstick Curry (Step by Step Images)?
1. Heat the wok and add 3 tbsp of mustard oil.
(Pro tip: You can adjust the quantity of oil according to your preference.)
2. Once the oil is hot, add the cumin seeds and sauté them for two to five seconds until their aroma is released.
3. As soon as the cumin seeds start emitting their aroma, add the onions, fry everything well.
4. Now add the drumsticks to the wok after the onions have been fried.
5. Stir-fry the drumsticks with the oil and fried onions for 5 minutes until the raw smell completely disappears from the drumsticks.
6. At this point, add 1 tbsp of salt and mix it well with all the ingredients.
7. Next, add the ginger-garlic paste. By now, the raw smell from the drumsticks should have dissipated. Stir-fry the drumsticks and ginger-garlic paste together for 1 minute.
8. Now, add all the powdered spices such as red chili, cumin, turmeric, and Kashmiri red chili powder. Stir-fry all the ingredients well.
9. While sautéing, add a little bit of water to prevent the masala from burning. Continue cooking the masala along with the drumsticks for 5 minutes.
10. When the sautéing is almost done, add the chopped tomatoes and cook them for two minutes. Once the tomatoes become mushy, add 1 cup of water and the remaining salt. Mix it well, cover the wok with a lid, and let it cook for 5 minutes.
11. After 5 minutes, remove the lid. The Drumstick Curry is now ready. Add and mix freshly chopped coriander leaves to enhance the overall flavor. Cover it one final time, turn off the flame, and let it remain covered for 1 minute.
12. Transfer the Drumstick Curry in a bowl. Serve it with steamed rice
Recipe Card:
Drumstick Curry
Ingredients
- 500 grams Drumstick (cut, peeled & cleaned)
- 100 grams Tomato (chopped)
- 1 piece Onion (chopped)
- 1½ tablespoon Ginger garlic paste
- ½ tablespoon Cumin seed
- 1 tablespoon Red chili powder
- 1 tablespoon Cumin powder
- 1 tablespoon Turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 10 grams Coriander leaves
- 3 tablespoons Mustard oil
- Salt as per taste
Instructions
- Heat the wok and add 3 tbsp of mustard oil.(Pro tip: You can adjust the quantity of oil according to your preference.)
- Once the oil is hot, add the cumin seeds and sauté them for two to five seconds until their aroma is released.
- As soon as the cumin seeds start emitting their aroma, add the onions, fry everything well.
- Now add the drumsticks to the wok after the onions have been fried.
- Stir-fry the drumsticks with the oil and fried onions for 5 minutes until the raw smell completely disappears from the drumsticks.
- At this point, add 1 tbsp of salt and mix it well with all the ingredients.
- Next, add the ginger-garlic paste. By now, the raw smell from the drumsticks should have dissipated. Stir-fry the drumsticks and ginger-garlic paste together for 1 minute.
- Now, add all the powdered spices such as red chili, cumin, turmeric, and Kashmiri red chili powder. Stir-fry all the ingredients well.
- While sautéing, add a little bit of water to prevent the masala from burning. Continue cooking the masala along with the drumsticks for 5 minutes.
- When the sautéing is almost done, add the chopped tomatoes and cook them for two minutes. Once the tomatoes become mushy, add 1 cup of water and the remaining salt. Mix it well, cover the wok with a lid, and let it cook for 5 minutes.
- After 5 minutes, remove the lid. The Drumstick Curry is now ready. Add and mix freshly chopped coriander leaves to enhance the overall flavor. Cover it one final time, turn off the flame, and let it remain covered for 1 minute.
- Transfer the Drumstick Curry in a bowl. Serve it with steamed rice
Video
Notes
- Select fresh, firm, and green drumsticks to make this dish. Do not use any wilted drumsticks or ones with brown spots on them. Fresh green color of the drumsticks will add to the visual appeal and taste of the dish.
- Cut the drumsticks precisely after washing them thoroughly in running water. I start by trimming the ends. You may scrape the outer skin or fibers with a knife at this point. Cut each stick into small pieces no longer than 2 or 3 inches.
- You spice up your drumstick curry by adding additional spices you prefer and adjusting according to your preference. Even better, temper the whole spices in hot oil or ghee till they crackle and release their exquisite aroma. You may grind them at home if you want at this point.
- Let the curry take its time to cook to ensure the drumsticks are cooked perfectly and the spices and flavors infuse properly. Check the consistency of the curry or broth from time to time and water as and if required. Make sure you simmer the curry after adding water.
- If you want a richer and creamier drumstick curry, you may add coconut milk to it. However, this is optional and should be added towards the end of the cooking process and let it simmer on a low flame for a couple of minutes after adding. This will allow the flavors to blend perfectly.
