Grows best in the dry and sand soil, drumstick tree is native to southern foothills of Himalayas and grows best at south India, middle east, coastal area of Africa, India, Mexico, Malaysia, Indonesia, and Philippines.
Drumsticks have immature green pods, mature seeds, flowers and leaves that can be eaten for health benefits. The immature pods are boiled and made into soups or prepared veg. The pods are having excellent nutritional profile as its significant source of beta carotene, vitamin c, protein, iron, potassium, calcium, and phosphorus. Lets prepare drumsticks in spicy sour gravy.
last but not to least this veg is extremely low in calories,, so if fat loss is your goal, make it to your dish!!
Preparation time: 5 mins
Cooking Time: 10 mins
Drumstick pods: 4 long pods
Gram flour: 1 ½ tbsp
Curds: ½ cup
Garlic: 4-5 pods
Red chilly powder: 1 tsp
Salt: as per taste
Turmeric powder: 1 tsp
Cumin seeds: 1 tsp
Dry red chilly: 1
Asaphoetida: a pinch
Oil: 1 tbsp
- Take 1 ½ glass(approx 350 ml) water in the pan and bring it to boil. Cut each drumstick in 4-5 pieces and add to the boiling water along with a pinch of salt.
- Once boiled drain the water and drumstick and keep them aside. Take the flour in a bowl and add curds to it. Whisk it well pouring the drumstick water to it. Make a batter and heat it on a slow flame.
- Add turmeric powder and Stir continuously to prevent the batter to stick to the bottom of the pan.
- Aft 5-7 mins add boiled drumsticks to the gravy and let it simmer for two mins.
- Heat oil in the pan and add cumin seeds to it. Pound red chilly powder and garlic into the paste. Once the cumin seeds start crackling, add the garlic chilly paste to the oil, and immediately off the heat to prevent red chilly from burning. Now add asafoetida and pour the tempering over the gravy.
- Mix well and garnish with fresh coriander leaves. Serve hot with Roti or rice.
Nutritional value: (per person)
Energy: 72 cal
Carbs: 6 g