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DRUMSTICK FLOWER SABZI
Ingredients: Three cups of drumstick flowers; 2 onions (finely chopped); 2 tomatoes (pureed); 1 tsp of ginger-garlic paste; 1 or 2 green chillies (cut); 2 tsps of red chilli powder; 2 tsps of coriander powder; 1 tsps of turmeric powder; 2-3 tbsps of oil; 1 tbsp of coriander leaves (finely cut) and salt to taste.
Method: Clean and wash the drumstick flowers properly. Put some water in a pressure cooker and add the flowers and salt and cook them for one whistle. When done, drain and keep aside. Add some oil in the pressure cooker and saute the onions till they are light golden brown in colour. Add the green chillies and ginger-garlic paste and stir for a minute. Then add the cooked flowers and mix well and cook on a low flame for few minutes. Add the tomato puree, red chilli powder, coriander powder, turmeric powder and salt. Cook on a medium flame till the oil separates. Put little water and cook for up to 1 whistle. Garnish with coriander leaves and serve hot.
DRUMSTICK FLOWER VADAS
Ingredients: Three cups of drumstick flowers; 1 cup of gram flour; ½ cup rice flour; 1 medium-sized onion (finely chopped); 2 to 3 green chillies; 1 tsp of red chilli powder; ½ tsp of cumin seeds; 1 tsp of ginger-garlic paste; 1 tsp of chopped coriander leaves; ½ tsp of coriander powder; oil for frying and salt to taste.
Method: Clean and wash the drumstick flowers well and soak them in hot salted water for about 15 minutes. Drain and squeeze out all the water properly by pressing between your palms. In a bowl, add the drumstick flowers and all the other ingredients and mix well to make a medium thick batter which can be shaped into vadas. Heat oil in a kadai and add a tbsp of the hot oil to the batter and mix. Now take a small quantity of the batter and shape it into the vada. Gently release it in the oil and fry them till they are golden brown. Serve hot with mint chutney.
DRUMSTICK LEAVES PALYA
Ingredients: Three cups of drumstick leaves; ½ cup of moong dal; 1 tsp of urad dal; 1 tsp of mustard seeds; 1 or 2 whole red chillies; 1 or 2 green chillies; 5 to 6 garlic cloves; ½ tsp of turmeric; ¼ cup of grated fresh coconut; 1 or 2 tbsps of oil and salt to taste.
Method: Soak moong dal for 1-2 hours. Clean and wash the drumstick leaves properly and put them in a strainer and keep aside. In a thick-bottomed vessel, cook the moong dal, adding some salt with just enough water, till it becomes soft but does not turn mushy and keep aside. Heat some oil in a thick-bottomed pan, add the mustard seeds and urad dal. When the mustard seeds splutter, add the red chillies, green chillies, garlic and turmeric powder and stir for a minute. Then add the drumstick leaves and salt and cook on a low flame, till the leaves are cooked and dried out. Add the cooked moong dal and mix well. Take it off the heat and add the grated coconut. Serve hot.