We find drumstick tree in garden of almost each and every house in our area. They provide full iron and so used by everybody especially women to supliment their need of nutritional iron. This is drumstick season. We use the flowers and leaves in konkani cooking along with drumsticks.
Drumstick flowers are used to prepare cutlets. My kids used to love these. Many of our neighbors and relatives used to give us these flowers, freshly plucked from the tree.
Also check cabbage vada .
Ingredients: 1 cup drumstick flowers 1 cup Shredded coconut (fresh/frozen) 1/2 cup toor dal 2 tea spn rice (uncooked) 1 tea spn coriander seeds 2 tea spn urad dal 1/4 tea spn asafoetida 1/2 tea spn tamarind extract 4-5 Red chillies 2 tea spn jaggery Salt Oil Rava (sooji)
Method: Soak toor dal and rice in water for about thirty minutes. Heat a little oil and fry coriander seeds, urad dal, asafoetida and red chillies. Grind coconut, jaggery, tamarind and above fried items. Continue grinding with soaked dal and salt using minimum water. Mix this masala with drumstick flowers. Make small balls and press with the palm to flatten them. Roll these in rava and shallow fry them on both sides. Serve hot.
Serves: 3-4 Preparation time : 30mins
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This recipe was sent to me by my friend Siva. Few days ago, while chatting with him, he mentioned that his friend had made a egg dish which he really liked. He also said I can try it out and post on the blog if I liked it. Then he also emailed the recipe to me. Since V and I both really like any dish made with eggs, I gave it a try. I made some simple changes like including curry leaves, ginger-garlic and adding chopped onions to make the gravy a little thicker.
Ingredients: 6 eggs 1 and 1/4 cup onions 6-7 curry leaves 1 tea spn mustard seeds 1 tea spn cumin seeds 1 tea spn chilli powder 1 tea spn tamarind extract or soak a lemon sized ball of tamarind in water and use the water 1/4 tea spn methi seeds 1 tbl spn ginger-garlic pieces A pinch tumeric Oil Salt
Method: Boil eggs and remove the shells. Put some deep slits on the egg. Heat oil and fry 1 cup onion, ginger, garlic till they turn brownish. Make a smooth paste. Heat a little oil and add mustard seeds, cumin seeds, methi seeds. When they start popping, add curry leaves, remaining onion. Fry for few minutes. Add turmeric, chilli powder, tamarind, 1/4 cup water and cook till the mixture thickens. Now add onion paste, salt and enough water to make it gravy consistency. Slowly slide the eggs into the gravy. Let it cook for about 10mins. Serve hot with rice.
Serves : 2-3 Preparation time : 20mins
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