During the summer what I like is something simple, as it is vegetables are scarce during the summer months and one is not left with much choice.

The drumstick tree is also known as Moringa Oleifera is a very useful tree wherein the leaves are eaten as greens, the flowers are also edible and the drumstick is eaten as a vegetable. Every part of this tree is a nutritional powerhouse and has been proclaimed as one of the more recent superfoods.

They are incredibly healthy to eat and drumstick can be an important source of many essential nutrients, a good source of Protein, Zinc, also it is high in Cholesterol and Sodium.

Ayurveda belief insists that regular consumption of Moringa leaves could possibly save you from lots of diseases and keep you healthy.

Drumsticks may be adding variety to your recipe book, but they also offer a wide range of health benefits such as

  1. Improves Nervous and Immune system
  2. Reduce the Diabetic Level
  3. Reduce Cancer Level
  4. It improves the Digestion problem
  5. It is an excellent iron tonic for children
  6. Reduce the blood sugar level
  7. Great for developing stronger bones

If you’re not familiar with drumsticks, they are long, thin, green pods commonly used in Indian cuisine. This long green coloured drumstick vegetable is widely used in West Bengal and in the South Indian recipes they are commonly used to make stews, lentils, and curries.

Today, I am sharing one the delicious and popular Bengali recipe which is a wonderful curry with very few ingredients and the key ingredient is the drumstick, made with a blend of spices that includes poppy seeds, mustard and sesame seeds and this mildly spiced curry is easy to make and tastes delicious. It is made with minimal oil, the drumstick and poppy seeds are ideal for those with high cholesterol and diabetic.

Moringa Drumstick Recipe
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Ingredients:

  • 2 tbsp. poppy seeds (khus-khus/posto)
  • 4 drumsticks, cut into 2 inch long pieces
  • 2 tsp. mustard oil
  • 2 tsp. panch phoran ( Bengal 5 spice)
  • 3 whole dry Kashmiri red chillies, broken into pieces
  • 1/2 cup thinly sliced onions
  • 1 tsp. chilli powder
  • 1 tsp. turmeric powder (Haldi)
  • Salt to taste
  • 1 cup water

Procedure:

  1. Combine the poppy seeds and ¼ cup of water in a small bowl and allow it to soak for 15 minutes. Transfer it to a mixer (along with the water) and blend till smooth. Keep the paste aside.
  2. Boil enough water and salt in a deep non-stick pan, add the drumsticks and cook on a medium flame for 8 to 10 minutes or till they are soft. Drain well and keep aside.
  3. Heat the oil in a deep non-stick pan; add the panch phoran, red chillies and onions and sauté on a medium flame for 3 minutes.
  4. Add the poppy seed paste and sauté on a medium flame for a minute.
  5. Add the chilli powder, turmeric powder, salt, and mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  6. Add the cooked drumstick and 1 cup of water mix well and cook on a medium flame for another 3 minutes, while stirring occasionally.
  7. Serve with boil rice.