Friday, 1 April 2011

Munagaaku Thalimpu / Drumstick leaves stir fry

This recipe is enriched with the unique taste of drumstick leaves with added flavour of spicy coconut powder  and toor daal.

Drumstick leaves - 1 cup
Toor daal - 1/4 cup
Onion - 1 chopped into small pieces
Mustard + Cumin - 1 tsp
Red chilli - 1 or 2
For Spicy Coconut Powder
Grated coconut - 2 tbsp
Chili powder - 1 tsp
Garlic pods - 2
Grind them into powder and keep it ready.

Wash and drain the drumstick leaves. Cook the leaves until they are tender. As the leaves are bit harder than the usual greens, you can also pressure cook the drumstick leaves using just enough water. Drain the excess water and keep the boiled leaves aside.

Drumstick leaves

Seperately cook toor dall until they are just done. Drain the excess water.

Cooked Toor Daal
Heat a sauce pan with 2 tbsp of oil. Add the seasoning ingredients, stir for few seconds and add chopped onion. When the onion turns transparent, add salt, boiled toor daal and drumstick leaves and stir for few minutes until all the moisture evaporates. At the end sprinkle the coconut powder, mix every thing and remove from the fire.
Roti with Drumstick leaves stir fry 

Note: You don't need to throw the excess water, instead use it in mixing the roti dough or add it in curries.

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