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Drumstick Curry

Drumstick Curry

By Mita Mondal
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 217 kcal

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

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Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Info (Estimation Only)

Nutrition Facts
Drumstick Curry
Amount per Serving
Calories
 
217
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Cholesterol
 
62
mg
21
%
Sodium
 
1525
mg
66
%
Potassium
 
370
mg
11
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
13
g
26
%
Vitamin A
 
1304
IU
26
%
Vitamin C
 
5
mg
6
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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