Banging the drum for the drumstick
Drumsticks are pods of plants called moringa oleifera, known as sajna in Bangladesh. It is a fast-growing plant consumed mostly in South Asian countries. Nearly every part of this plant is edible, starting from the leaves, the flowers and the seeds to the main pods.
The leaves are the most nutritious part of the plant, being a significant source of vitamin B, C, provitamins A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients.
The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. It contains high levels of vitamin B, vitamin C and dietary minerals.
Drumstick has numerous applications in cooking throughout its regional distribution. It may be preserved by canning and exported.
In Bangladesh, it is made into a variety of curry dishes by mixing with grated coconut, poppy seeds, mustard seeds, etc. It is used in curries, samovars, kormas and daals, although it is also used to add flavour to cutlets and other recipes.
Drum stick with mustard seed
Ingredients:
200g drumstick
100g baby potatoes
½ cup grated onion
2 clove grated garlic
1 tbsp mustard seed paste
1 tsp red chilli powder
¼ tsp turmeric powder
4-5 pieces green chilli
½ cup mustard oil
Salt to taste
Method:
Rinse, peel and cut drumstick into pieces, two inches long. Cut the potatoes into halves. Now in a pan, mix all the ingredients except the green chilli with little water. Cook for 10 minutes. Add green chilli and cook for another 10 minutes. When gravy is fully reduced and oil floats on top, remove the pan and serve.
Fish stew with drumstick
Ingredients:
6 pieces rui fish
8 pieces drumstick
2 tbsp onion paste
½ tsp garlic paste
2 tsp red chilli paste
1 tsp turmeric paste
½ tsp cumin paste
4 pieces green chilli
¼ cup oil
Salt to taste
Method:
Cut and wash the fish. Mix with pinch of salt and turmeric powder. Marinade them for 15 minutes. Shallow fry the fish until light brown and keep aside. Peel and cut the drumstick into pieces, 3 inches long. Now, heat oil in a pan. Add all the spice paste, salt and cook until the oil separates. Put drumsticks and cook for few minutes. Now add water, fried fish and green chilli, cook in medium heat with the lid on. When the gravy is reduced to half remove the pan and prepare to serve.
Sajna daal
(drumstick with red lentil)
Ingredients:
6 pieces drumstick
1 cup red lentil
¼ cup slice onion
½ tsp slice garlic
¼ tsp cumin seed
¼ tsp turmeric powder
4 pieces green chilli
1 tbsp chopped coriander leaves
2 pieces dry whole red chilli
3 tbsp ghee
Salt to taste
Method:
Soak lentils in water for half-an-hour and let the water drain out. Cut and wash the drumsticks. Now, heat ghee in a pan. Add red chilli and cumin seed to it. As it starts giving out flavours, add onion and garlic to it and fry them until brown. Now put other ingredients, except the drumstick pieces, with some water. Cook for 10 minutes with the lid on. When the water is reduced to half, put the drumsticks and cook for another 10 minutes. When it is done, garnish with the coriander leaves and serve.
Drumstick leaves bhorta
Bhortas are the simplest and the ultimate comfort food of Bangladesh. Mostly served with rice, bhortas are delicious, smooth, fiery and flavourful mashed goodies made with mustard oil, onion, garlic and red chillies.
Ingredients:
2 cup drumstick leaves
2 tbsp chopped onion
5 pieces green chilli
1 tsp chopped garlic
2 tbsp mustard oil
Salt to taste
Method:
Cut and wash the drumstick leaves. Leave it in a colander to drain water. Heat oil in a pan; put onion, garlic and green chill to it, cook until brown. Now add drumstick leaves and salt. Cook in low heat. When the water is fully reduced, remove the pan, allow it to cool down. Blend the mixture in a food processor, and make a bhorta. Serve it with plain rice.
Drumsticks with shutki
Ingredients:
10 pieces drumstick
4 pieces potato
1 pieces egg plant
1 cup suri shutki (cut into pieces)
½ cup chopped onion
1 tbsp chopped garlic
½ tsp cumin seed powder
2 tbsp red chilli powder
½ tsp turmeric powder
4 pieces green chilli
½ cup oil
Salt to taste
Method:
Wash the shutki and cut into pieces. Cut and wash the vegetables, mix all the ingredients except the green chilli with some water. Cook the mixture in middle heat for 10 minutes. When the gravy is reduced to half add green chilli and cook in low heat for 15 minutes with the lid on. When oil floats on top of the curry remove the pan and prepare to serve.
Drumstick flower omelette
The fluffy omelette is a refined version of an ancient food. The French word omelette came into use during the mid-16 century. In cuisine, an omelette is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common.
Omelettes are tasty and super-quick to knock together. A simple omelette is delicious and brilliant for breakfast, lunch or dinner. Once you have perfected this method, you can go on to add different ingredients to your simple omelette to make lots of lovely combinations.
Ingredients:
1/2 cup drumstick flower
2 large eggs
1 tbsp chopped onions
¼ tsp chopped garlic
1 tsp chopped green chillies
1 tbsp butter
Salt to taste
Method:
Crack the eggs into a mixing bowl. Mix all the ingredients. Beat well with a fork. Put a frying pan on low heat and let it get hot, add 1 tbsp butter. When the butter is melted add eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up but still has a little raw egg on top, ease around the edge of the omelette with a spatula, then fold it in half. When it turns golden brown remove the pan from the heat and side the omelette on to a plate.
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