Drumstick leaves are used in south Indian preparations along with coconut or moong dal. They are slightly bitter and firm to taste as compared to other leafy greens.
Preparation time:20 minutes
2 cups Drumstick leaves(munagaku)-stems removed and washed
1/2 cup grated coconut
1/2 cup diced Onion
1/2 teaspoon cumin powder
3 garlic cloves
1 sprig curry leaves(optional)
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2-1 teaspoon chili powder(as per your taste)
1/2 teaspoon chana dal
3 red chili
1/2 teaspoon urad dal
2 teaspoons oil
Salt to taste
1.Heat oil in a pan add the mustard seeds and red chili and let splutter.
2.Add the chana dal,urad dal and let brown lightly,then add the cumin seeds and curry leaves and saute.
3.Now add the onions and garlic,salt and turmeric and saute until onions are translucent.
4.Add the drumstick leaves and saute for 1 minute.Add 1/2 cup water,turn the heat to medium,cover with a lid and let cook for about 5 minutes,the raw taste should disappear,if its still raw,you can add more water and let cook.
5.Add chili powder,cumin powder and coconut and mix well,adjust salt and stir and let cook for 3 minutes and turn off the stove.
Serve with rice and dal.
You can add some aamchur powder to counteract the bitterness of the leaf.