Meena's Taste Mantra

Drumstick Alu Sabzi - A traditional Gujrati dish made with a special Spice Mix!

This is another interesting dish that is made with Drumstick and Appa loves it. We got this recipe from our family friend. Once when we had visited their home, since Appa loves Drumstick, Aunty had made this dish. Amma had jotted down the same and this is one of the Drumstick recipes that is made at home! This is a traditional Gujrati dish and the entire essence is the Spice Mix.

We love this dish and it tastes awesome with any type of Roti | Puri.

INGREDIENTS

3-4 pieces Murungakkai | Shing | Drumsticks, boiled and cut into 3" pieces

3 Potatoes, boiled and cut length wise
To taste, Salt
For Spice Mix

1/2 cup Besan | Chick Pea Flour, slightly roasted

1/4 cup Fresh Dhania | Coriander Leaves, finely chopped

1/4 cup Fresh Coconut, grated

1 tbsp Adrak | Mirchi - Ginger | Green Chilli Paste

1 Lemon's juice

1 tsp Sugar

1 tsp Red Chilli Powder

1/2 tsp Haldi | Turmeric Powder

To taste, Salt
For Tempering

2 tbsp Oil

1 tsp Rai | Mustard Seeds

A pinch Hing | Asafoetida Powder

For Garnish

1 tblsp Fresh Coconut, grated

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

For Spice Mix

In a mixing bowl, add all ingredients mentioned for Spice Mix. Combine them well and keep aside.

In a kadhai heat oil and add rai.
As the rai splutters, add hing and stir it in.
Add boiled drumstick and potato pieces. Stir well so that the tempering gets coated well on the vegetables.
Add salt sufficient only for the drumstick and potato, mix well.
Cover cook for 2 to 3 minutes.
Add the Spice Mix with a spoon at different sections within the kadhai.
Sprinkle just about 2 tsp of water so that it aids in mixing the Spice Mix well with the vegetables.
Cover cook for 3 to 4 minutes so that the vegetables absorb the flavours from the Spice Mix.
Give it a final stir and then switch off the gas.
Transfer to a serving bowl and garnish with coconut and dhania leaves.
Serve hot with Roti.

We relished this lovely Drumstick Alu Sabzi along with Makkai Alu Paratha and Ripe Mango Kadhi.

We have used:
1. Tata Salt Lite
2. LG Asafoetida Powder
3. Borges Olive Oil Light

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.