Drumstick Pulp ki sabji

Servings: 2-3
Preparation time: 10-12 minutes.
Frying time: 9-10 minutes.
Cooking time: 3-4 minutes.
Total time: 26 minutes.

That’s wonderful Having two moringa (drumstick) trees in our Kudankulam bungalow , as we know the drum stick is a super food. It has so many properties to fight against diseases, almost all parts of the tree is useful. That’s why I include this in our daily routine, but I always feel little difficulties to keep this in lunch box.

One day, I thought of innovating with the extra moringa pods from our Kudankulam bungalow garden. Instead of the usual sambhar or curry, I carefully scooped out the pulp and created a simple sabji that turned out to be both tasty and practical.

The recipe is light, quick to prepare, and easy to pack in a tiffin box, making it perfect for everyday meals. Since moringa is known as a superfood, rich in vitamins, minerals, and antioxidants, I decided this would be a dish I could cook often. It not only helps in using the abundant yield from our trees but also adds a nutritious and satisfying variety to our daily menu.

The soft, scooped-out pulp is cooked with onions, tomatoes, and aromatic spices to create a dish that pairs beautifully with Chapati, Paratha, or even Steamed Rice. Our trees yielding plenty, this recipe is a wonderful way to transform surplus pods into a heartwarming delicacy.

It is easy to eat; even kids can easily gulp this.

Ingredients:

Drum stick: 3-4 no. (Thick and big)
Onion: 2 no. (Medium size)
Tomato: 1 no. (Medium size)
Fennel seeds: 1/4 teaspoon
Garlic: 5-6 flakes
Ginger: 2” piece
Salt: 1 teaspoon
Turmeric powder: 1 teaspoon
Sāmbhar powder: 2 teaspoon
Curry leaves: 1 twig
Fresh coconut: 4” pieces
Red chilli: 1 no.
Tamarind pulp: 1 teaspoon
Mustard oil/ cooking oil: 4 tablespoon
Mustard seed: ½ teaspoon
Fenugreek seed: 1 pinch

Preparation:

Take Drum stick, cut into centre and scoop out the pulp shown as photo. Keep aside.
Peel off and slice onion longitudinally. Keep aside.
Chop tomato, garlic, ginger and coconut roughly. Make paste along with 5-6 no. of curry leaves and tamarind, keep aside.

Method:

Take a fry pan, put oil, heat, and when it smokes, add fenugreek, mustard seed and red chilli, let it sputter, add onion and 4-5 no. of curry leaves, Stir and stir fry on high flame for couple of minutes or until onion becomes light brown in colour. (Keep it stirring otherwise it may burn)
Add prepared paste. Stir and fry on medium flame for couple of minutes (Keep it stirring otherwise it may burn), now put Sāmbhar powder, turmeric powder and salt.
Add pulp of drum stick, stir well, cover and cook, until vegetables are half done, add half cup of water, cover and cook for about 3-4 minutes or till it is done. Put off the flame.
Drumstick Pulp ki sabji is ready to be served.