Swetha's Fusion

Drumstick Fry | Moringa Fry | Nuggekai fry

Wednesday, December 20, 2023

Nuggekai or Drumstick or Maringa fruit is usually used in Sambar along with other vegetables.

Drumstick fruit is long (about 10 to 18 inches) pod with seeds in them. Usually, a layer of top skin is removed, cut into about 2 inches long pieces and boiled with salt before using in any dish. While eating, since the outer skin is still tough and fibrous after cooking, drumsticks are often chewed to extract the juices and nutrients ( and all the flavors), with the remaining fibrous material discarded. Here is my version of the recipe for Drumstick fry, a flavorful - fun side dish.

Ingredients:

2 drumsticks
3 tsp - Rasam Powder (any brand)
½ tsp + ¼ tsp - turmeric powder
1 tsp - chilli powder
2 tsp - coriander powder
1 tsp - mustard seeds
4 cloves - Garlic ( garlic paste may also used )
¼ tsp - tamarind paste or lemon juice (optional)
8-9 - leaves curry leaves
Pinch of asafoetida
Oil - for frying
Salt - as per taste

Method:

Cut drumsticks approximately in two inch pieces. Peel off the outer skin with help of a knife or peeler.. Soak these drumstick pieces in water for around 10 minutes to remove the bitterness. Take out these drumsticks and discard the water.
Transfer the Drumstick to a sauce-pan. Add water enough cover the Drumsticks. To the same sauce-pan add - ½ tsp of salt, ¼ tsp turmeric powder and ½ tsp of rasam powder. Cook for about 10 minutes. I sometimes use pressure cooker if Drumsticks are too hard and ripe.
Drain the water and keep the cooked Drumsticks aside.

In a fry-pan, heat oil. Add mustard seeds, curry leaves, allow them to splutter. Add asafoetida, slightly crushed garlic, chilli powder, turmeric, coriander powder and rest of the Rasam powder. Fry for 2 mins on low flame.
Add cooked drumsticks to this and stir with the spices. Sprinkle bit of water and salt (as needed) and fry for another 5 mins. [Optional: if you prefer bit of tangy flavor as well, mix-in tamarind paste or lemon juice]