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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 sabzi with gramflour

  5 long fleshy drumsticks
  1 tomato finely chopped
  1 small capsicum finely chopped
  1" piece ginger grated
  2 stalks curry leaves
  2 green chillies, slit in half
  1 tbsp. coriander leaves finely chopped
  2 tsp. thick tamarind pulp
  1/2 cup gramflour
  1 tsp. red chilli powder
  1/2 tsp. coriander seeds (dhania) powder
  1/4 tsp. garam masala powder
  3-4 pinches asafoetida
  1/2 tsp. sugar
  salt to taste
  1/2 tsp. each cumin & mustard seeds
  2 tbsp. oil


Clean, scrape, cut into fingers size pieces
Boil drumstick pieces in 5 cups water, till tender.
Remove, drain, save water and keep aside.
Open fingers into vertical strips, usually 3 apiece.
Heat oil in a large heavy pan
Add cumin, mustard seeds, allow to splutter.
Add curryleaves, chillies, ginger, asafoetida, stir.
Add tomato, capsicum, drumsticks, stirfry for 2 minutes.
Add all dry masalas, salt and sugar to drained drumstick liquid.
Add gramflour, mix to a thin paste, adding more water if required.
Stir so no lumps are left.
Pour into simmering drumsticks, stir well till it starts boiling.
Cover, simmer till gravy becomes thick and bubbly.
When oil starts separating a bit, remove, pour into serving dish.
Garnish with coriander leaves, serve hot with parathas or phulkas.
Making time: 30 minutes
Makes: 5 servings
Shleflife: Best fresh


Drumstick-Aloo sabzi

  6 drumsticks, peeled cut in fingers
  3 potatoes, cut in chunks
  1 onion finely chopped
  1 tomato finely chopped
  1 stalk curry leaves
  1 tbsp. coriander leaves finely chopped
  1 tsp. chilli powder
  1 tsp. coriander seed powder
  1/4 tsp. turmeric powder
  1/4 tsp. garam masala powder
  1 tsp. Maharasthrian black masala (kaala masala)
  salt to taste
  1 tsp. wheat flour
  1/2 tsp.mustard seeds
  3-4 pinches asafoetida
  3 tbsp. oil

Grind Together
  1 small onion
  5 garlic flakes
  2" piece ginger
  2 red chillies
  1/2 tsp. cumin seeds
  1 tsp. sesame seeds
  5-6 cashews
  2 long tamarind strips
  1 stalk mint leaves, plucked
  1 tbsp. curds

Heat 1 tbsp. oil, fry ground paste till oil separates
Keep aside.
Meanwhile, heat remaining oil in another large pan.
Add mustard seeds, curry leaves, asafoetida, allow to splutter.
Add potato and drumsticks, stir, sprinkle a little water, cover to cook.
Sprinkle water frequently, stirring each time, to cook evenly.
When potatoes are soft to pressure
Add all dry masala powders, salt, tomato, onion.
Stirfry till onions turn soft.
Add ground paste, half cup water, stir and cook further 2-3 minutes.
Sprinkle wheat flour, stir immediately to blend
Take off fire after a minute.
Pour into serving dish, garnish with chopped coriander.
Serve hot with rotis, phulkas, jowar or millet chappatis.
Making time: 45 minutes
Makes: 5 servings
Shelflife: 2 days


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