A south Indian vegan gourmet stir fry made with simple ingredients.
Drumstick/ Moringa/ Murungakkai is a long, green slender vegetable which is commonly found in Indian shops. The flower, the leaves and the whole vegetable is edible and it is been in south Indian for years. When you cook the whole vegetable by boiling in a curry, it remains particularly high in vitamin C (which may be degraded variably by cooking). And also it is a good source of potassium, dietary fiber and magnesium. The leaves can be used like any other green leaves (like spinach). When you cook the vegetable, chop the ends and trash it. Cut the vegetable, cook them and when you eat it, chew the entire piece, extract pulp and juice while chewing, omitting the fibrous part. Or you can boil them, use the inside juicy pulpy part in your cooking directly. Let me know if you have questions. The vegetable as a whole is very flavorful, tasty, gives great aroma and you can use them in your favorite part of curry. I made this with as a side dish for rasam and dal. I usually don’t get them anywhere near, have to travel bit to get it in Indian store. Once my sister gave it to me from Toronto and I made this. It’s been really long since I made these, but posting it for you 🙂 as I really don’t want to miss this delicious healthy Indian stir fry.
For Other Indian Stir fry recipes : Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry, Bitter gourd stir fry, okra/ladys finger stir fry.
- Oil – 2 tsp
- Cinnamon – 1/ 2 inch piece, 1
- Cloves – 2
- Cardamom – 2
- Mustard seeds – 1 tsp
- Curry leaves – 1 sprig
- Drumstick – 4
- Garlic – 3 chopped
- Big Onion – 1 finely chopped
- Tomato – 1 small, finely chopped
- Turmeric powder – ¼ tsp
- Red chilli powder – 2 tsp
- Coriander powder – 2 tsp
- Jaggery – a pinch
- Salt – to taste
To grind: - Coconut – 2 tbsp, grated
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Garlic – 3
- Ginger – 1 inch
- Trim the ends of the drumstick, cut it into 1.5 inch long and set aside.
- Grind the ingredients under “to grind”. And set aside.
- Heat oil in medium heat, add cinnamon, cloves, cardamom and sauté for few seconds. Then add the mustard seeds, when it crackles, add the curry leaves and sauté well.
- Now add the garlic, onions, little salt and fry till golden brown. Add tomato and turmeric powder, and sauté well till it becomes soft and pulpy.
- Add drumstick, red chilli powder, coriander powder, little salt, ½ cup of water and cover and cook for few minutes until the drumstick turns tender. It took around 8 mins.(medium to low heat).
- When it cooked soft and has little water left inside, add the blended paste, jaggery and with little water if it is already dry. Or just add the blended paste with no water. (check salt at this stage)
- Let it cook till it becomes semi dry. Switch it off and garnish with some chopped coriander leaves.
2. You can cook little more and make it super dry, it totally depends on the consistency you want.
