sponge gourd curry with Moringa/Drumstick powder
The sponge gourd curry with drumstick powder was
such a surprise that I decided to write the recipe details as soon as I
finished my meal. It happens rarely that I am motivated to compile the
recipes so quickly although I note down the ingredients while I cook
always.
The nenua (sponge gourd) ki subzi that is cooked in Banaras homes is already a
favourite of many I know, with its subtle flavours and creamy texture,
hence I was a bit hesitant about disturbing the flavours but I felt it
will be a good way to supplement an everyday curry rather than creating
something new with the Moringa powder. New recipes rarely become as
comforting as the time tested recipes and foods.
The
old recipe of nenua ki subzi is supplemented with Moringa powder in
such a way that it helps the absorption of nutrients well. The use of
sour yogurt also helped the curry become pleasantly tart and refreshing,
the taste of Moringa is not so evident, although the colour shines
through.
Ingredients
(2 large servings)
400 gm sponge gourd peeled and cubed
60 gm or a dozen baby onions peeled and quartered (use 1/2 cup diced red onions alternately)
1 or 2 green chilies slit
1/2 tsp turmeric powder
1/4 tsp cumin seeds
1 tbsp mustard oil
1/2 cup sour yougurt or buttermilk
2 tsp Moringa powder
Salt to taste
Procedure
Heat
the oil and tip in the cumin seeds. Let the cumin crackle and get
aromatic before you add the green chilies and the onions. Fry them till
they get translucent for a minute or so.
Add the
cubed pieces of sponge gourd, add salt and turmeric powder, mix well and
cover to cook. It takes about 5-6 minutes to cook, without added water
at low flame.
Now whisk the yogurt with Moringa
powder and pour into the curry keeping the flame very low. Let it simmer
for 2 minutes and the curry is ready.
Serve
this curry with plain boiled rice or with chapatis or a crisp paratha,
it has a tangy and herby taste that feels quite refreshing.
The
nenua ki subzi is a great base for many of my experimental recipes. I
sometimes add paneer cubes to make the subzi more wholesome, something
that can be done with this subzi as well. Addition of soaked black
chickpeas and chana dal is common in this recipe traditionally as well,
tells a lot about how popular nenua is in the places it grows.
Comments
Post a Comment