Soft Drumstick Sabzi

1. 1

   Prepare the vegetables

   Wash the drumsticks well and cut them into 2-inch long pieces. Finely chop the onion and tomatoes. Keep everything ready.

   TIPSlightly scraping the outer skin of the drumsticks can help reduce any bitterness and make them more tender.
2. 2

   Make the tempering

   • Heat oil in a 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 flavor and prevents them from tasting bitter.
3. 3

   Sauté the aromatics

   • Add the chopped onions to the pan and sauté until they turn soft and translucent.
   • Add the ginger-garlic paste and cook for about a minute until the raw smell disappears.
   • Now, add the chopped tomatoes and cook until they become soft and mushy.
4. 4

   Add spices and drumsticks

   • Add the turmeric powder, red chili powder, coriander powder, and a pinch of salt. Mix well and cook for a minute.
   • Add the cut drumstick pieces to the masala and stir gently to coat them well.
   • Pour in 1 cup of water, mix everything, and bring it to a boil.
5. 5

   Simmer until tender

   Cover the pan with a lid and reduce the heat to low. Let the sabzi simmer for 15-20 minutes, or until the drumsticks are soft and cooked through. Check occasionally to ensure there is enough water.

   TIPThe drumsticks are cooked when you can easily pierce them with a fork and the flesh feels soft.
6. 6

   Finish with coconut and coriander

   • Once the drumsticks are tender, add the freshly grated coconut and mix gently.
   • Cook for another minute to let the flavors meld.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
7. 7

   Serve the sabzi hot

   Let the sabzi rest for a few minutes before serving. It tastes best served hot with soft rotis or as a side with rice and dal.

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