Moringa (Drumstick) Masala

Trim the ends of the drumstick, cut it into 1.5-inch pieces and set aside.

Boil the moringa (drumsticks) in slightly salted water for 8-10 minutes. After boiling, drain and reserve the cooking water.

Heat oil in a large pan over medium heat. Add mustard seeds and allow them to splutter.

Add the dry red chillies and curry leaves, and fry briefly until aromatic.

Add shallots, garlic, green chillies, and sauté until shallots turn pink.

Mix in turmeric and Kashmiri chilli powder, and cook for a minute to allow the spices to release their flavour.

Mix in the ground tomatoes and add the tamarind paste, desiccated coconut, and sugar, and cook until the oil begins to surface.

Add the boiled drumsticks to the pan and mix well.

Gradually add a cup of reserved cooking water. Simmer for 5-7 minutes, stirring occasionally until flavors meld and the gravy thickens. Adjust the consistency by simmering longer if a drier sabzi is preferred.

Adjust the seasoning with salt to taste. 

Serve hot alongside rice or flatbreads like roti or naan.