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Drumstick Flower Curry


 INGREDIENTS:

  1. Drumstick Flowers 2 cups
  2. Potatoes 2 peeled and cubed
  3. Tomatoes 2 medium chopped
  4. Mustard Oil 2 tbsp
  5. Green Chilis 2-3 slit
  6. Onion 1 chopped 
  7. Poppy Seeds Paste 3 tbsp
  8. Nigella Seeds 1 tsp
  9. Coconut grated 1/4 th cup 
  10. Turmeric Powder 1/2 tsp
  11. Salt to taste
  12. Water as required

METHOD

Serving size: 4-5

Clean and wash drumstick flowers. Blanch in hot water for 2-3 minutes to reduce bitterness. Drain and set aside.


Heat mustard oil in a pan. Add nigella seeds and let them sizzle. 


Add onions and sauté till they are soft. Add in tomatoes and green chilis and cook till the tomatoes turn mushy.

Add the cubed potatoes, salt, and turmeric powder. Add a splash of water and cook covered till the potatoes are slightly tender.

Add the blanched drumstick flowers and mix gently. Cover and cook on low heat until the potatoes are fully cooked.

Add in the poppy seeds paste along with grated coconut. Mix thoroughly and sauté for a minute. Add water as needed to achieve your desired consistency.

Drizzle 1 tsp of mustard oil over the curry and let it rest for a few minutes before serving.

Serve drumstick flower curry with steamed rice, cucumber raita and roasted papad.












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