Drumstick recipe with potatoes – Drumstick is a pod of the Moringa Oleifera plant or tree. It goes by the names sajjan ki phalli in Hindi, munagakaya in telugu, murungakkai in tamil and nuggekai in kannada. This long green colored drumstick vegetable is widely used in the South Indian recipes to make curry, sambar and pulusu. Even their leaves are used to cook dal or in stir fry.
I am sharing a simple drumstick gravy that makes a good & simple side dish. Drumsticks and potatoes are cooked in tangy spicy onion tomato gravy that tastes scrumptious with juicy drumsticks.
If you are looking for a simple gravy then it may be for you since there is no grinding work. It can be accompanied with rice or roti. It is perfect to prepare on a working day.
To make the drumstick recipe, you can skip using potatoes or replace them with sweet potatoes or a boiled egg as well. I haven’t used any garam masala. if you desire you can use 1 tsp coriander powder and 1/2 tsp garam masala.
For more drumstick recipes on the blog,
Andhra style drumsticks curry
Soya kheema drumsticks curry
Drumsticks pickle
Drumsticks sambar
Preparation
1. Heat oil in a pan. Add curry leaves, mustard and jeera. When they splutter add onions and green chilies. Fry till they turn slightly transparent. They need not turn golden.
2. Add chopped drumsticks and potatoes. Fry on high heat for 2 to 3 mins. This is done to bring out the flavors of drumstick.
3. Add tomatoes, salt and turmeric. Fry till the tomatoes turn mushy. Remember fry and do not cook by closing the lid. The taste would be completely different by covered cooking.
4. Add red chili powder. Mix well. Fry till the raw smell of chili powder goes away. This takes about 2 to 3 mins. You can also add coriander powder along with chili powder.
5. Pour enough water to immerse the drumsticks. I added 3 cups of water. You can also add coriander powder at this stage. Cover and cook on a low to medium flame till the drumsticks are fully cooked. The longer the drumsticks are simmered on a low to medium flame the more tasty the drumstick gravy would be.
Serve drumstick potato gravy hot with rice or roti.
Recipe card
Drumstick recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 3 drumsticks – vegetable drumsticks (cut to finger sized pieces)
- 3 to 4 medium onions fine chopped
- 2 medium potatoes diced or cubed
- 2 large tomatoes chopped finely
- 2 green chilies (slit)
- ½ teaspoon red chili powder
- 1½ tablespoon Oil
- 1 sprig curry leaves
- ½ teaspoon mustard
- ½ teaspoon cumin (or jeera)
- 1/8 teaspoon turmeric or haldi
optional
- 1 teaspoon coriander powder
- ½ teaspoon garam masala (use more if desired)
- 2 tablespoon coriander leaves chopped finely or cilantro
Instructions
- Wash 3 drumsticks under running water. If not tender scrape off the skin lightly. Wash and chop to finger length pieces. Cube 2 medium sized potatoes to medium size, and add them to a bowl of water until used.
- Add 1½ tablespoon oil to a pan and heat. Add ½ teaspoon mustard and ½ teaspoon cumin. When they begin to splutter, add 1 sprig curry leaves,1 to 2 slit green chilies and 3 finely chopped onions. Fry until transparent or pink stirring often.
- Add drumsticks and potatoes. Fry for 2 to 3 minutes. Add 2 large chopped tomatoes, ¼ teaspoon salt and turmeric. I usually deseed the tomatoes and use for this recipe. Fry until the tomatoes turn mushy.
- Then add ½ teaspoon red chili powder and fry for 2 minutes. If you wish to add ½ teaspoon garam masala or 1 teaspoon coriander powder add it now.
- Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked. Garnish drumstick gravy with 2 tablespoons coriander leaves. Serve with plain rice & ghee.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Very very good and useful recipies. Looking forward to many authentic South Indian,& Manglorian recepies.
Hello, thanks for the recipe the taste was very nice especially in leaving it longer on a little fire. But I got some questions as I am not familiar with moringa. Inside, how are the seeds ? Because it is like a bit hard, almost crunchy…when the drumsticks need to be removed from the tree to be better ? I felt the outside was very hard and only inside can be eaten right ? I left longer to make sure everything was cooked. Do you have a special time for this recipe ? Thank you so much…
Hi,
I think the drumsticks either didn’t cook yet or they are too old. Choose young drumsticks, they are lighter in color than the older ones. Yes only the inside part is eaten. There is no specific timings to cook them. I usually prick the drumstick with a fork and check. If it is cooked it breaks easily. You can also eat the seed and check. It should be soft. If you buy and cook them 3 to 4 times you will know how to choose. Hope this helps.
Nice recipe loved it…?
Welcome
Turned out well, made it as per recipe. Thank you.
Welcome Anjali
Looks
Yummy. Planning to try out tomorrow
Thank you!
Very very beautiful ??❤️ , the best part is your explanation text, I appreciate, thank you for beautiful and healthy recipe.
Hi Zuhair,
You are welcome! Thank you so much!
Hi, How much tumeric is in the recipe? It’s not in the ingredient list. I made a guess and it tasted great.
Thanks for trying Chris.
I use about 1/8 tsp turmeric. I will update it. Thank you.
I cooked this today with this exact recipe, and was amazed with what I cooked. 🙂 Super yummy.
I had less rice but had the sabzi plain many 2-3 times…..It was great as it is , and when mixed with curd.
I am not able to share my curry picture here.
Thank you ❤
Welcome Lovina
Glad to know it came out good. Thanks for the comment. We don’t have that provision yet. You can send them to our FB page. Thanks again
🙂
Wow.. superb.. .. we get plenty of drumsticks.. till now only used in sambar and few curries. Today tried a drumstick potato curry.. and it tastes yummy. Thank you so much. This adds to my recipe book.
Welcome Aishwarya
This is superb I tried it with sweet potatoes and everyone loved it. This adds to my regular cooking menu. Thank you so much for this wonderful blog.
Welcome Kalyani. Yes it tastes good even with sweet potatoes,
Thanks Madam for the delicious recipe.I love it ?
very Nice receipy n tasty.
Thanks Priyanka
Aswme receipes thankz for uploading these items
U dnt have any app ah????if plz sharetat too
Welcome Archana
We don’t have an app
In the ingredients it is give to slit 2 green chillies but in the procedure u haven’t mentioned anything about green chillies..
But it is really delicious
Just edit the recipe
Thanks will do it
I like the recipe. Easy to cook. Only thing that needs to remeber is selecting the drumsticks. Medium ripen or just about is the best!!! More than medium ripen drumsticks cannot absorb the flavour.. I really enjoyed. Cooking this first time. Thanks.
Welcome Suri
Yes you right the young ones absorb the flavors well. Glad to know you liked it. Thanks for trying
Very tasty recipes thanks
Best Drumstick recipe that I’ve tried so far. .Quick and easy too.
Thank you
Super . Awesome . Tasty . Yummy . Too easy
Thank you supriya
I love all your recipes. Going to try this tomorrow. Love the detailing you go into. Thank you ??
Welcome Mansha
Thank you so much! Hope you like this one too. Thank you!
🙂
Really delicious !!!
Thanks
Does drumstick have to be peeled?
Are the skins too tough to eat and i remove the skins when eating?
Thanks
Hi Billie
No they don’t need to be peeled. yes the skins cannot be eaten, you will have to bite into them and suck the juices. Can eat the skin and the pulp. Discard the skins after that.
🙂
Hello good evening I was wondering what’s drum sticks? Excuse my ignorance!
Hi Alma,
drumstick is a vegetable from moringa tree, Also called as indian drumstick