Have you heard of moringa? Well, moringa is the drumstick tree. Almost everything about this tree has medicinal properties. These days it has become so popular that you will find moringa oil, powders, and even capsules.
Growing up we ate drumsticks all the time and mom never had to buy these because there was always some cousin or friend that owned a drumstick tree!! However, here drumsticks are not easy to find and when I do find them they are quite expensive. So, these days a drumstick foogath is a delicacy!!
Ingredients and substitutes
- Onions – I like to use the red onions becuase when they cook down and caramelize they add a wonderful flavor.
- Chilies – I use green chilies slit and chopped into large pieces so I can take them out easily.
- Coconut – it is best to use fresh grated coconut but sometimes desiccated coconut will work in a pinch. If you do use desiccated coconut add it at the beginning along with the drumsticks so it has enough time to absorb moisture and flavor.
How to clean drumsticks/moringa
- These looks like green sticks that are really hard. they have a dark green skin that can be easily peeled off with a kinfe.
- First, wash and clean the drumsticks well becuase they can be very dusty.
- Then, cut the two ends off. This will expose the skin.
- Using a knife life the skin from the edges and carefully peel. If you do it slowly you will be able to pull the skin off the whole or at least drumstick. And, if not, just use the kinfe again and peel until you have done most of the skin. If a few are left behind it is perfectly fine.
- Cut the drumstick into pieces. Depending on the size I usually make about 5 or 6 smaller pieces.
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- Saute Pan
- Wooden spatula
- Cutting Board
- Kitchen Knife
- 5 – 6 grams (250 grams ) Drumsticks peeled and cut into 5 or 6 pieces
- 1 small Onion chopped
- 1 small Garlic sliced
- 2 tbsp Cooking Oil
- 2 Green Chilies chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 cup Coconut grated
- 1/2 tsp Sugar
- Clean, wash, and peel the drumsticks. Then cut them into 5 or 6 pieces. Pro tip – drumsticks can be quite dusty so make sure to wash them throughly.
- Heat oil in a saute pan and saute onions and garlic until translucent. Then add the curry leaves and chopped chilies. Pro tip– I like to cook down the onions to almost lightly golden, so it adds a nice caramelized taste to the beans.
- Then, add the drumsticks and season with salt and pepper. Add the 1/4 cup water and sugar. Pro tip – we don't want too much water but we also dont want to stew it in water so add only as much as necessary.
- Cover and let cook on medium heat for 10 to 15 minutes, stirring occasionally until almost tender. Add the grated coconut and cook uncovered for 5 minutes more. Pro tip – if necessary add a few tablespoons of water to help the vegetable cook further.
- Taste and adjust seasoning. Serve hot as a side dish with the main course or on its own with chapati, roti, or apas.
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