Tender drumstick potato curry in mustard sauce

• Servings: 2
• Preparation time: 10 minutes.
• Frying time: 13 minutes.
• Cooking time: 6 minutes.
• Total time: 29 minutes.

I noticed that at our colony in south India almost every house have an Indian wonder tree, plant of drum stick .why is called wonder tree? Due to every part is useful for us in some form. In south India they use only mature fruits, but here I am using tender fruits and north Indian ways.

“Tender Drumstick Potato Curry in Mustard Sauce” is a dish that beautifully brings together the earthy flavors of drumsticks (sahjan ki phalli) and the comforting taste of potatoes. The highlight of this recipe is the pungent, tangy mustard sauce, a signature of many Eastern Indian kitchens, especially in Bihar and Bengal.

Traditionally paired with Plain Steamed Rice, this dish reflects the simplicity and depth of regional Indian cooking, where everyday vegetables are elevated with the magic of mustard.

Try this recipe provide us fiber; minerals and vitamins. Moringa/Drum sticks have an age old reputation of being fertility adjuvant. It is rich source of iron too.

Ingredients—

• Drum stick: 8-10 no.
• Potato: 1 no.
• Ginger: 1” piece
• Garlic: 4-5 flacks
• Salt: half teaspoon
• Turmeric powder: half teaspoon
• Garam masala powder: ¼ teaspoon
• Mustard oil/cooking oil: 2 tablespoon
• Yellow mustard seed: 1 tablespoon
• Panch phoran: ½ teaspoon (mustard seed, cumin, fennel seed, fenugreek seed, and carom seed.)
• Whole red chilli: 2 no.
• Whole coriander: 1 tablespoon
• Onion:  1/4 no. (Optional)

Preparation:

1. Take Drum stick cut (rather break it, as tender drum stick breaks easily) into 2-3”pieces. Keep aside.
2. Peel off and cut potato longitudinally and thin. Keep aside.
3. Peel off onion and garlic, ginger, cut into small pieces. Keep aside.
4. Take a grinding jar; put red chilli, salt, coriander seed and mustard seed in it, dry grind all together.
5. Add garlic, onion and ginger, grind all masala together with the help of little amount of water till it becomes fine paste of Masala. Keep aside.

Method:

1. Heat oil in fry pan on high flame, when smoke starts coming, put panch phoran, allow the seed to sputter for few seconds, add potato and fry on medium flame till it gets 80% cooked(about 3-4 minutes). Remove and keep aside.
2. Add drum stick; fry the drum stick for the couple of minutes on medium flame, add masala, lower the flame fry until it became golden brown (about 3-4 minutes). Add fried potato.
3. Slowly add 1 cup of water, boil it and cover, let it cook  on medium low flame  for 3-4 minutes or till it is done. Add Garam masala, Put off the flame. Transfer this into serving plate.
4. Tender drumstick potato curry in mustard sauce is ready to serve.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Tender drumstick potato curry in mustard sauce by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.