Drumstick in thick coconut gravy

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The name drumstick owes to the triangular, long seed-pods of Genus Moringa. Huh?!? I am not convinced with this etymology, but who am I to say! What I am proud of is we call it muringakay which is definitely closer to the scientific name Moringa. Full points to the Indian name of this vegetable!

Did you know that the drumstick tree is said to be one of the most useful trees on earth? Surprised? Me too! Wikipedia says “It is considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food or has some other beneficial property.” This is phenomenal. So, let’s not waste any more time, but jump straight in- to learning how to cook this vegetable.

This curry is generally made with drumsticks and mango, where mango gives the tartness.  I did not have any handy, so decided to make it without, and what do you know – not bad!   Obviously the tartness is missing, but the addition of jeera, and a generous amount of cloves, packs the curry with enough flavor. A mango pickle to go with it will be perfect. 

Ingredients:
Drumsticks – 14, 2-inch pieces
Thai Green Chilies – 4
Turmeric – 1/2 tspn
Chili Powder - 1/2 tspn

For Grinding
Coconut – 1 cup
Jeera – 1 tspn
Garlic Cloves - 4

Tempering
Coconut oil – 2 Tbspn
Shallots – 3
Curry Leaves – 1 sprig
Dry red chilies – 2 broken into 4 pieces

Method:
1. Cook drumsticks in 1 cup or enough water to immerse them together with turmeric, ¼ tspn salt and green chilies. Cooked to done but not falling apart. That will be about 10 minutes. Note that I have used frozen drumsticks.
2. Grind coconut, jeera and garlic cloves to a fine paste, and add to the cooked drumsticks. Use water to make a thin or thick gravy to your preference. Take the pan off the heat as soon as the curry heats through. Check for salt and add to taste.
3. Heat coconut oil in a small pan splutter the mustard. Follow it with shallots, red chilies, and curry leaves, and pour over the curry.

Serves: 4
Serve with rice.