Wednesday, 27 January 2016
Every part of a drumstick (also called moringa) tree oozes nutrition. Originating from India, it’s actually called The Miracle Tree. In Africa it’s also known as The Never Die Tree, as it strives in even poor soil conditions.
Find out eight reasons why drumsticks are great for you! Moringa actually contains more than 90 nutrients and 46 different anti-oxidants! It also has anti-aging properties. It’s great for your skin and hair. Nature’s beauty secret revealed!
The pods (the vegetable) are used in curries and soups. The leaves can be blended into a delicious smoothie. The moringa powder can be sprinkled in literally anything!
1. High in calcium, iron and vitamins – so it is great for strong bones
2. Purifies blood
3. Lowers blood sugar
4. Eases respiratory problems
5. Good for pregnant women
6. Protects against infections
7. Aids digestion
8. Enhances sexual health
We generally add drumsticks in curries and sambar, teamed with carrots, potatoes and more. Give the humble yet highly beneficial drumstick its due, by making this easy and delicious drumstick curry with brinjals!
Ingredients (Serves 5-6)
Small brinjals 4-6
(no worries if not available) 2
Big gooseberry sized ball of tamarind 1
Flakes of garlic 8-10
Heaped tbsp sambar powder (order from Burst of Taste, if necessary) 1
Pepper powder (optional) 1/4 tsp
Date paste 1/4 tsp
Turmeric powder 1/4 tsp
Salt to taste
Fenugreek seeds 1/4 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Tur dal 1 tsp
Whole jeera 2 tsp
Sprig curry leaves 1
Grated coconut 1/2 cup
Chop one onion into big pieces.
Chop the other onion and tomatoes finely.
Peel the garlic.
Extract tamarind juice.
Roast the ingredients mentioned for tempering, in the order mentioned (not separately).
Add garlic and finely chopped onions.
Sauté till onions are translucent.
Add tomatoes and sauté till tomatoes are soft.
Add the tamarind extract, enough water, salt, turmeric and sambar powder.
Add drumstick cut into 2 pieces
Let this mixture boil for 4 minutes.
Then add the brinjals and bring to boil.
Grind the coconut and roughly chopped onion into a smooth paste with a little water and add to the boiling curry.
Let it boil till brinjals are cooked and the gravy thickens.
Add date paste and pepper powder (if using).
Stir and remove from flame.
Transfer to a serving bowl.
Dr Nandita Shah
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