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 .

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Drumstick Leaves Dry Sabji, South Indian Style Subzi recipe - How to make Drumstick Leaves Dry Sabji, South Indian Style Subzi

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Preparation Time: 10 mins Cooking Time: 16 mins Total Time: 26 mins 3Makes 3 servings
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Ingredients

3 1/2 cups drumstick leaves (saragva bhaji) , washed and drained
1/2 cup chopped onions
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 cup grated coconut
1/4 tsp crushed cumin seeds (jeera)
1/2 tsp chilli powder
1/8 tsp turmeric powder (haldi)
2 tsp crushed garlic (lehsun)
salt to taste

Method

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.