Muska Baji ~ Drumstick Leaves Sukhe
Prep time: 15 mins | Cook time: 15 mins | Serves 3-4
Ingredients:
- 2 packed cups drumstick leaves (discard the stalks)
- 4 drumsticks, peeled and cut into 1-1/2 inch pieces
- 1/4 tsp mustard
- 1/2 onion finely sliced
- 4-5 curry leaves/kadipatta
- oil for frying
- salt to taste
For the masala:
- 1/2 cup grated coconut
- 1/2 onion roughly chopped
- 2-3 tsp bafat powder (* see note) – adjust to taste
- 1 level teaspoon tamarind paste/ thick juice
- 1/2 inch ginger
- 1 clove of garlic
Method:
1. Pick only the drumstick leaves and discard the stick like stalks. Clean the leaves well in 2-3 changes of water and allow to drain on a colander.
2. In a non stick pan or tawa dry roast the the grated coconut, chopped onion till the raw smell goes away. Toss in the bafat powder (or spice) powders and give it a stir or two before turning off the heat. Coarsely grind these ingredients coarsely along with the tamarind, ginger & garlic and a little water (ensure that the masala is not finely ground – pulse it for 2-3 seconds). Rinse the mixie jar with 1/2 cup water and retain it.
3. In a pan heat the oil and toss in the mustard, when they splutter add the curry leaves and stir it once before adding the sliced onions. Fry them till golden brown and add the coarsely ground masala and fry for another 2 minutes on a slow flame.
4. Add the drumstick leaves and the drumsticks, add salt to taste, sprinkle the reserved water from the mixie, cover the pan and cook on a low heat till the leaves and the drumsticks are cooked. Stir every now and then to avoid scorching.
5. Serve hot with rice and dal or chapathis
Note:
If you do not have bafat powder you can use a blend of red chilli powder (abt 1 tsp)+ coriander powder (3/4th tsp) + 2 pinches each of cumin powder, pepper powder & turmeric powder
It is important that you use only the leaves as the stalks are pokey and may irritate the palates of young kids. For adults it is ok!
More Leafy Greens On Your Menu!
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Bajiyechin Katlisaan (Spinach Cutlets) *(Mangalorean) |
Theryachyo Ganti (Colocasia Leaf Knots in a Curry) *(Mangalorean)
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I see these leaves at the farmers' market but have never know what to do with them. Lovely looking recipe.
@ Sally: Thanks so much! Next time you see these leaves, do pick them up – you can add them to curries or dals too, they taste yum!
Hello Shireen: Thank you for this recipe. The method of cooking closes with this sentence ” … cook on a low heat till the leaves and the drumsticks are cooked. ” Fearing under or over doing it, I ask how much time approximately would this take? Thanks, Dido.
Hi Dido,
Well, I guess anything between 5-7 minutes, it really depends on the kind of leaves you get. They are not very tender usually and take longer than spinach or other leafy greens would take to wilt. The best way to check is to taste a few leaves and see if you are able to chew them properly without feeling that they are a bit raw