Super delicious drumstick and mustard paste curry to keep you in good health

New Delhi: You enjoyed the grand feast during the festivals, and now your body is calling for extra care and detoxification. One among the many superfoods which serve the purpose is moringa. It is popularly known as drumsticks, and is often called the miracle tree because almost every part of the plant, such as the leaves, pods, seeds, flowers, and even bark, is packed with nutrients and therapeutic compounds. Its high vitamin C, antioxidant, and anti-inflammatory properties can support the body’s natural detoxification processes.

Drumsticks can be prepared in multiple ways. And today, here we will share the vegetarian drumstick and mustard curry recipe. To make this dish super delicious, the key is to prepare a flavourful mustard paste that serves as the base for the gravy. Adding vegetables like potatoes or eggplant is common, and the dish is typically served with steamed rice.

Here is the super delicious drumstick and mustard paste curry recipe to detoxify your body after the festivals.

Ingredients

For the mustard paste

2 tbsp black or yellow mustard seeds

2-3 green chillies

3-4 cloves of garlic to add flavour

1/2 tsp salt

For the curry

3-4 medium-sized drumsticks, peeled and cut into 2–3 inch pieces

1-2 medium potatoes, peeled and chopped (optional)

2 tbsp mustard oil (or any cooking oil)

1/2 tsp cumin seeds or panchforan

1 medium tomato, chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt, to taste

1–1.5 cups water

Fresh chopped coriander leaves for garnishing

Instructions

1. Prepare the mustard paste. Soak the mustard seeds in warm water for about 10 minutes. Grind the soaked mustard seeds, green chillies, garlic (if using), and salt into a smooth paste. Add a little water as needed. Set the paste aside.

2. Sauté the vegetables. Heat the mustard oil in a heavy-bottomed pan or kadai. Once hot, add the cumin seeds or panchforan and let them splutter. Add the chopped potatoes and fry for 2–3 minutes until lightly browned. Add the drumstick pieces and sauté for another 2–3 minutes.

3. Cook the base. Add the chopped tomato, turmeric powder, and red chilli powder to the pan. Cook until the tomato becomes soft and pulpy.

4. Add the mustard paste. Reduce the heat to low and add the prepared mustard paste. Stir continuously for 2–3 minutes until the oil begins to separate from the spices. This step is important for cooking out the raw flavour of the mustard.

5. Simmer the curry. Pour in the water and add salt to taste. Stir well to combine the gravy. Bring the mixture to a boil.

6. Cook until tender. Cover the pan and simmer on a low to medium flame for 10–15 minutes, or until the drumsticks and potatoes are tender and cooked through.

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7. Finish and serve. Garnish with fresh coriander leaves. Serve the drumstick and mustard curry hot with plain steamed rice.

Drumsticks’ earthy flavour and mustard paste’s sharp, tangy punch will certainly please you as well as free you of all the toxins. So, enjoy!