Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Moringa (Drumsticks/ Murungakkai/Sahajan) is credited with amazing health benefits. This tasty, healthy and versatile dish goes well with Idli/Dosa/Chapathi/Roti or Rice. It makes an interesting topping for cocktail papads/crackers. The shredded curry leaves enhance the health benefits of this gojju. Use tender and succulent drumsticks avoiding the over mature ones with hard pulp and seeds.
Course:
Side Dish
Servings: 4
Ingredients
- Drumsticks 3 - 4
- Onion 1 (80-100gm)
- Tomato 2 (total wt.150-200gm)
- Curry leaves 2 tablespoons, generous
- Oil 1 ½ tablespoons
- Chilli powder 1 teaspoon, or to taste
- Turmeric powder ½ teaspoon
- Asafetida powder ¼ teaspoon
- Sambar powder 2 teaspoons
- Sugar 1 teaspoon
- Salt to taste
Recipe Notes
Step 1
Cut the drumsticks into 6-8 cm long pieces and steam for 10-12 minutes (I use a Panasonic Automatic Cooker with Steaming Basket) and leave aside till cool enough to handle.Step 2
While the drumsticks are steaming blanch, peel and chop the tomatoes. Chop the onions finely. Shred the curry leaves finely (use a pair of scissors).Step 3
Slit the steamed drumsticks and scoop out the pulp with a spoon. Discard the skins.Step 4
Heat the oil in a frypan. Add the curry leaves and stir till aromatic (Avoid burning). Add onion and fry till light brown. Add all the masala powders, cook stirring for few seconds. Add tomato, sugar and ¼ teaspoon of salt. Cook stirring till tomato is pulpy. Add about ½ cup of water and simmer gently for 2-3 minutes. Add the drumstick pulp, salt to taste and 14 cup of water. Simmer for 1 more minute and switch off the heat.*Note: Adjust the quantity of water to get the desired consistency of gojju. It may be thick (semi-solid) to use as a topping or filling, or a medium / thick pouring consistency to use as a side dish for idli/dosa/chapathi/rice.
