Moringa tree can be called the “Miracle tree” as moringa (drumstick tree leaves) leaves contain more than 90 nutrients and 46 antioxidants. It is the most nutrient rich plant discovered to date. Drumsticks and drumstick leaves are the best source of antioxidants. I have 2 drumstick trees which provides me with plenty of drumsticks. In spite of distributing it, I keep getting drumsticks almost everyday this season. If I make murungakkai sambar, I can at the most use 2 or 3 drumsticks, so I made this gravy for which I used more than 6 drumsticks. Drumstick tree leaves and drumsticks strengthens the immune system, has anti ageing and anti inflammatory properties, increases milk production in lactating mothers, provides nourishment to eyes and brain, promotes normal functioning of the kidneys etc – the list goes on and on. No doubt drumsticks and drumstick leaves are a “Super Food” loaded with antioxidants and many nutrients. Today we will learn how to make drumstick tomato masala (gravy) following this easy recipe with step wise pictures.
Harvest from my Garden – Drumsticks, lady’s finger and plantain flower (vazhaipoo).
Wash and cut drumsticks into 3 inch pieces.
Cut onions lengthwise and chop 1/2 cup tomatoes. Chop garlic and ginger. Grind coconut to a fine paste adding little water.
Keep all the ingredients ready.
Cook drumsticks in water (add just enough water to cover the drumsticks) with salt and turmeric powder. When you press the drumstick with a spatula, it should open as shown below. That is the correct stage to switch off the heat.
Heat oil in a pan, add mustard seeds and cumin seeds, when it splutters, add hing, curry leaves, onion, green chilli, ginger and garlic.
Saute until onions turn transparent.
Add sambar powder, turmeric powder and saute for a few more minutes.
Add finely chopped tomatoes and cook for a few more minutes.
Add tomato puree, coriander powder, garam masala powder, salt needed and cook until the raw smell of the tomato puree goes.
Add the cooked drumsticks, a cup of water and boil.
When it starts boiling, add the coconut paste, simmer and cook until everything gets blended well.
Garnish with coriander leaves and serve hot with rice or chapati. You can adjust the consistency of the gravy as desired.
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