Drumstick Leaves Dry Sabji, South Indian Style Subzi
by Tarla Dalal
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This South Indian style subzi will enable you to appreciate the naturally interesting taste of drumstick leaves, because it does not use heavy masalas.
Just a traditional tempering and a mixture of coconut and minimal spices is enough to accentuate the taste of drumstick leaves. Make sure you get tender drumstick leaves from the market – these not only cook fast, but also have a pleasant, slightly-sweet, slightly-bitter flavour.
Serve the Drumstick Leaves Dry Subzi with rice and dal . You can also try other recipes like Paneer Sabji, Kadai or Onion and Karela Subzi .
- Combine the coconut, cumin seeds, chilli powder, turmeric powder, garlic and salt in a plate and mix well using your hands. Keep aside.
- Heat the oil in a deep non-stick kadai, add the mustard seeds and sauté on a medium flame for few seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the drumstick leaves and salt and sauté on a medium flame for 2 minutes.
- Add ¼ cup of water, mix well and cover it with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the prepared coconut mixture, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||2101.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||69.2 mg|
|Folic Acid||2.4 mcg|
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