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Drumstick curry with onions
Drumstick leaf korma
Drumstick with rice and coconut Drumstick flower chutney
Drumsticks cutlets Drumstick Thoran
Drumsticks in Red Gravy Thoran
Drumstick sabzi with gramflour Drumstick Sambar
Drumstick-Aloo sabzi  


Drumstick Curry with onions

10-12 large fleshy drumsticks, unpeeled, cut into 3" fingers
  1 cup roasted gram, whole
  5 slices bread crumbled coarsely
  1/2 cup fine bread crumbs for coating
  3-4 flakes garlic, grated
  1" piece ginger, grated
  3-4 green chillies finely minced
  1 large onion, coarsely grated, sprinkle with a little salt
  1 tbsp. coriander leaves finely chopped
  1/2 tsp. garam masala powder
  salt to taste
  oil for deep frying


Boil drumsticks in plenty of water. Remove.
Scrape out inside flesh carefully, with a blunt knife, or back of a spoon.
Cool, run in a mixie till smooth.
Toast whole gram lightly on griddle till light golden.
Powder gram in mixie till fine, keep aside.
Press out all excess water from salted onions.
Heat one tbsp. oil
Add grated garlic, ginger, chillies, onions.
Stir till onions are tender.
Add drumstick pulp, salt, garam masala, coriander leaves
Cool a little.
Add ground gram, crumbled bread, mix into a lump.
Make small oblong cutlets with mixture, roll in breadcrumbs.
Chill for 10 minutes, reroll in breadcrumbs.
Fry in hot oil, till crisp and golden.
Serve hot with sauce, tamarind chutney, or green chutney.
Making time: 30 minutes
Makes: 15 cutlets
Shelflife: Unfried, refrigerated, 1 day . After frying, Best fresh

Drumsticks in Red Gravy

  5 drumsticks, scraped, cut in 2"-3" pieces
  3 ripe firm tomatoes, grated
  1 onion grated
  2 flakes garlic grated
  1" piece ginger, grated
  1 stalk curry leaves
  1 tsp. coriander leaves finely chopped
  1 tbsp. coconut, finely scraped
  1 tsp. red chilli powder
  1 tsp. coriander seed (dhania) powder
  1/4 tsp. turmeric powder
  1/4 tsp. garam masala powder
  2 pinches asafoetida powder
  1/2 tsp. sugar
  salt to taste
  1/2 tsp. each cumin & mustard seeds
  1 tbsp. oil

Heat oil, add cumin & mustard seeds, asafoetida
Allow to splutter.
Add ginger, onion, garlic, stirfry till oil separates.
Add drumsticks, stir, cover and simmer till halfdone, stirring occasionally.
Add tomato, curryleaves, coconut, stir
Cover and cook till drumsticks are almost done.
Add all dry masalas, sugar, salt, 1/4 cup water.
Cover and cook till drumsticks are tender to touch.
Pour into serving bowl, garnish with coriander leaves.
Serve hot with thin phulkas, puris or steamed rice.
Making time: 30 minutes
Makes: 4-5 servings
Shelflife: Best fresh, refrigerated-2 days



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