Drumstick Sabzi

1. 1

   Prepare the vegetables and coconut paste

   • Wash the drumsticks thoroughly and cut them into 2-inch long pieces.
   • Finely chop the onion and tomato.
   • In a small blender, combine the grated coconut with 1/4 cup of water.
   • Blend until you get a smooth paste. Set aside.

   TIPIf using frozen coconut, thaw it completely before grinding for a smoother paste.
2. 2

   Make the tempering

   • Heat oil in a medium-sized pan or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Once they splutter, add the curry leaves and sauté for a few seconds until fragrant.

   TIPWait for the mustard seeds to pop. This releases their full flavor into the oil.
3. 3

   Sauté aromatics and spices

   • Add the finely chopped onion to the pan and sauté until it turns soft and translucent.
   • Add the chopped tomato and cook until it becomes mushy.
   • Stir in the turmeric powder, red chili powder, and coriander powder. Sauté for one minute until the raw smell of the spices disappears.
4. 4

   Cook the drumsticks

   • Add the cut drumstick pieces and the rinsed moong dal (if using) to the pan.
   • Pour in 1.5 cups of water and add the salt. Mix well.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the pan and let it simmer for 15-20 minutes, or until the drumsticks are soft and tender.

   TIPThe drumsticks are cooked when the skin looks slightly separated and the flesh is easily pierced with a fork.
5. 5

   Add coconut paste and finish

   • Once the drumsticks are cooked, stir in the ground coconut paste.
   • Mix gently and let the curry simmer for another 2-3 minutes.
   • Do not over-boil after adding coconut, as it can curdle.
6. 6

   Serve the sabzi

   Turn off the heat. Let the sabzi rest for a few minutes for the flavors to meld. Serve hot with roti or steamed rice.

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