Drumsticks With Potatoes “Singhi-Aloo”

DSC_5822Drumsticks with Potatoes- Serves 3

In a culinary context, one traditionally associates the word “drumsticks” with chicken legs. In Indian cuisine, however, drumsticks are the immature seed pods of the “Moringa” tree. They are nutritious (high vitamin “C” content), long, slender and delicious! “Singhi” is the Indian name for the pods and they are usually added to a lentil preparation – like the one featured here. I cook them with potatoes made in a ginger-tomato gravy. The pods absorb the flavors from the gravy and the potatoes give the gravy thickness.

To prepare, first, roughly scrape the pods with a knife. Cut off the ends and then cut the pod into 3-4 inch intervals. Gently peel away any threads by hand.  Once cooked, chew the fibrous coating on the outside to get to the soft inner portion of the beans. Throw the fibrous coating away.

It’s absolutely delicious especially when paired in this tangy-spicy tomato gravy with potatoes. During the cooking  process, cook the drumstick pods first and then add the potatoes as the drumsticks take longer to cook. Enjoy this dish with “chappati’ or rice and lentil.IMG_4132

Ingredients:

  • 7 drumsticks, (5 ounces) scraped and cut in 3- 4 inch lengths
  • 2 medium sized potatoes, peeled and sliced into rounds, and halved
  • 1 big tomato – pureed ( 7 ounces)
  • 1/2 teaspoon tomato paste (optional), adds color
  • 1 tablespoon finely chopped fresh ginger
  • 1 1/2 tablespoons finely chopped cilantro
  • 1/2 Thai hot green chilly, finely chopped
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric
  •  2 tablespoons oil

Method:

Scrape the drumsticks roughly with a knife, cut the ends off, and cut them in 3-4 inches. Gently peel the threads away and keep aside.

Peel the potatoes, cut in rounds and slice in half and keep in a bowl of water aside.IMG_4135

Heat oil in a vessel. Add the ginger and green chilly and fry for a minute.IMG_4141

 Add the tomatoes, tomato paste and mix well. Let it cook until the oil starts to separate. This will take 5- 7 minutes.IMG_4144

IMG_4147Then, add cilantro, coriander powder, turmeric, drumsticks and salt to taste. Fry well for a minute, so that the masala coats the drumsticks well.

Add 1/2 cup hot water, cover and let it cook for 5 to 7 minutes on medium high.IMG_4153

Drain the potatoes and add it to the above mixture. Add salt to taste, add another 1/2 cup hot water. Cover, and let the potatoes cook for 12 minutes or until tender.

Serve hot with rice and lentil or “chappati”. Enjoy!DSC_5831

Notes:

This vegetable is semi- dry. There isn’t much gravy.

Do not use a vegetable peeler to peel the skin of the pods, use a knife and scrape it off roughly, as it keeps the drumsticks intact.

If cooking drumsticks in this lentil preparation, add the drumsticks after the tomatoes are cooked. Then add  1/2 cup hot water, cover and cook for 10 minutes. Then, add the lentil and cook for another 10 minutes.

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