Even Spring is not fully here yet, and I can't wait for summer already! I've already started dreaming about our camping trips and beach days, but those still seem to be a looong wait for me. I hate this in-the-middle-of weather, when it seems to be Spring, but not really. My sweaters make frequent visits to my storage box, but also come out with same frequency! Weather keeps fluctuating a lot. Mornings are colder while I cover myself with coats, and the afternoon becomes really warm or vice-versa. And I also get torn between my sandals and shoes.
Alright, without much ramblings today, I'll move on to this recipe. Someone asked me the other day, what was my favorite vegetable during my younger years. Being from India, like many of us, I was stuck with plenty of choices. Obviously, Indian cooking deals with abundant vegetables resulting in a profuse selection of vegetarian dishes. But one thing that stood unique as I thought about it more, was Drumstick! It doesn't take much to please me - Give me a bowl of rice and any drumstick dish, I will be delighted! I'm sure many of you enjoy this vegetable like me! I absolutely drool and enjoy fresh made sambar with drumsticks! Thats a killer for me. I love to scrape off that tender pulpy flesh and enjoy it. More than taste, its fun to eat this vegetable!
This is another of those traditional handed-down-from-mom recipes. But I can't seem to duplicate her taste, and lack that extra whiff that I usually find in her dish. Well, I'm sure it came out pretty well, but my mind automatically seems to compare with hers, everytime I make this. Though this is a tropical vegetable, I make this vegetable round the year, because I do get frozen drumsticks here, and thats the only version I get here :-( Even in severe winter, cooking this vegetable brings summer into my home, because I've grown up eating this vegetable in a warmer weather.
As usual, pretty basic ingredients and not so complicated recipe.
- Drumsticks - 2
- Indian Eggplants (smaller ones) - 6
- Onions - 2 medium (divided)
- Tomato - 1 medium
- Chilli powder - 1 tsp
- Cumin powder - 1 tsp
- Turmeric - a few pinches
- G.Chillies - 2
- Fennel seeds - 1 tsp
For the paste:
- Ginger/Garlic Paste - 2 tsp
- Cinnamon - 1 inch
- Cloves - 2
- Fennel seeds - 1 tsp
- Shredded Coconut - 3 tbsp
- Pressure cook together the following for 2 whistles (depends on your pressure cooker) - Chopped Drumsticks, Chopped Brinjals, 1 medium onion (chopped), chopped tomatoes, chilli powder, turmeric and cumin powder and salt.
- Note: You can also use Japanese eggplants instead of Indian Brinjals. But do not pressure cook them, you can chop and fry them separately with 2 tsp oil and cover it for 10 mins until almost cooked. Then add in the curry at the final stage.
- Make a smooth paste of the above mentioned ingredients for the paste. Set aside.
- Heat oil in a pan, season with fennel seeds. Once they turn golden brown, add the remaining Onions and then the Green chillies. Cook for some time until the onions turn color.
- Now add the pressure cooked ingredients. Increase the heat and then add the paste. Fry and let the mixture boil until the water is almost evaporated.
- Now, turn the heat to medium and slow fry for 5 more mins until you get a nice colored thick curry.