‘Sojni Ki Phalli’, in Urdu language, are also called as ‘Drumsticks’, in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its Scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I love the drumsticks, the pods/beans that this tree bears.
The pods have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones while you shop. They are available fresh at various Indian stores selling groceries, and are also sold canned.
To prepare the pods, they are first washed and pat dried, the outer skin is scraped slightly with a serrated knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and later discard it at the side of the plate.
Among the various dishes in which these pods are added, the most favorite one enjoyed by me is ‘Sojni ki Phalli Ki Patli Dal’. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.
Sojni ki Phalli Ki Patli Dal – Drumsticks in a Tangy thin Lentil Soup
Ingredients:
Sojni ki Phalli/Drumsticks – 3, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
Split Bengal Gram/Pigeon Pea/Split Red Lentils-Toor/ Masoor/Chana Dal – 1 1/2 cup
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Tamarind concentrate – 3 tbsp
Canola Oil – 2 tsp
Curry leaves, fresh - 5-8
Dried Red chillies – 3
Garlic Cloves – 2, large, smashed
Tomato – 1, large, finely chopped
Method:
Soak the dal for about 2 hrs in surplus cool water. later, drain and boil the dal in a saucepan with 4 cups water along with a pinch of salt and turmeric until the dal is mushy. With a hand blender, puree the dal or whisk it alternatively until smooth.
Meanwhile, in a seperate saucepan, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add the drumsticks and pour 2 cups water along. Add red chilli powder, turmeric, salt and the chopped tomato. Close the lid and let it cook on medium for 10 minutes.
Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is thin or soupy in consistency and not usually very thick. Serve warm
Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.
Khatti Dal is a lentil suop/stew that has a slight tangy flovor due to the addition of either tamarind concentrate or lemon concentrate. This lentil soup is usually a side dish in most Hyderabadi households to wet their rice and is had with an another vegetarian or a non-vegetarian side dish.
Khatti Dal – Sweet and Sour Lentils
Adding garlic to it in the baghaar or tempering process gives it a unique flavor and makes it even more delicious. You add either Lemon concentrate or Tamarind concentrate to prepare the Khatti Dal. I prepare this dal with whatever Dal, like Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram, I have on hand the day I am preparing it. But I especially love it when it is prepared by Toor Dal.
Khatti Dal – Tangy Lentil soup
Ingredients:
For the Dal
Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram- 1 cup
Salt – to taste
Red chilli powder – 1 1/2 tsp
Haldi/Turmeric – 1/4 tsp
Lemon/Tamarind concentrate – 3 tbsp or according to taste
For the Baghaar/Tempering
Canola Oil – 2 tsp
Garlic Cloves – 2, large, each cut lenghwise into two
Cumin seeds – 2 tsp
Dred Red chilliies – 2, each broken into two
Fresh/Dried Curry Leaves – 8
Method:
-Wash and soak the dal overnight in surplus water. The next day, drain the dal and wash them. Keep aside.
-Take a presuure cooker and throw in the dal. Add about 3 cups of water and pressure cook it till the dal is very soft. Add turmeric, red chilli powder and salt.
-Pour the contents of the pressure cooker into a blender container and blend it till pureed. Or you can even simply puree it using an Immersion blender.
-Meanwhile in a small non stick frying pan at medium heat, pour oil and as soon as it gets warm, add the cumin seeds. As they begin to splutter, cover with a splatter screen and reduce heat to medium low, and throw in the remaining ingredients for baghaar/tempering and remove from heat.
-Pour the contents of the blender container back into the pressure cooker and bring it to a boil. Add the lemon/tamarind concentrate and also the contents of the pan and stir to mix. You can add more water if you want to achieve the consistency you desire. Some people like a thin consistency and some like it slightly thick in consistency. Adjust salt and serve warm.
Suggested Accompaniments: It is a side dish to mealsto wet rice and had along with a vegetarian or non-vegetarian side dish.
The Rice shortage had severly affected my family’s dietary lifestyle. Rice is a staple food for me and my family. Nowadays, we rely on other sources as rice has become too costly here in Canada too and because of its unavailibility. I hope and pray that Rice will be available very soon again in the markets in surplus amounts.
A few days back I got my hands on the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. After a moments of spending my time browsing through the recipes of the book, I knew I will be trying out some dishes as the recipes and presentation pleased me a lot. The recipes were easy to follow and described and divided the different Regional Indian Cuisines very well.
Kashmiri Lamb Qorma
I tried the following recipe from the this cookbook and modified it here and there according to my tastes. I and my family enjoyed it, as it was very delicious and I mostly liked it because I found it very simple to prepare. I put the meat to cook for about an hour and then went on with my other house chores and activities and later came back to finish the dish which took me not more than 30 minutes and did not require any laborius techniques or ingredients for the preparation.
Kashmiri Lamb Qorma
Ingredients:
Boneless Lamb Meat – 650 gms, cut into 2 cm approx cubes
Tumeric/Haldi – 1/2 tsp
Salt – 1 tsp
Water – 3 cups
Unsalted Butter – 3 tbsp
Green Cardamom pods/Sabut Elaichi – 4
Cloves/Laung – 6
Whole Cinnamon Stick/Dalchini Sabut- 2 inch piece
Aniseed/Saunf – 3/4 tsp, powdered
Red Chilli powder – 2 tsp
Fresh grated Ginger – 1/2 tsp
Tamarind concentrate – 2 tsp
Method:
In a saucepan, combine lamb, turmeric, salt and water. Place over high heat and bring to a boil. Reduce heat to low and cook, uncovered, until meat is very tender, about 1 to 1 1/2 hours. Drain meat, reserving cooking liquid. Set meat aside.
In a heavy-bottomed frying pan, melt butter over medium heat. Add cardamom, cloves, cinnamon, aniseed, chilli powder, ginger and tamarind. Reduce heat to low and stir until oil seperates, 2-4 minutes.
Raise heat to high, add meat and cook, stirring, for 2-3 minutes to coat meat with seasonings. Stir in 1 cup reserved stock, reduce heat to low and cook, uncovered, for 10 minutes to blend flavors. Serve immediately.
This recipe is very close to my heart and my most cherished one. I love this chutney a lot, and it goes along very well along with almost all snacks like pakode, samosas, bhajiye, and tastes heavenly eapecially along with Khichdi. It has got all the goodness in it. I remember, my fair Dadi (Grandmother) always used to ask a second helping of this chutney… some times more than once! Memories are always associated with food.. many many memories with each and every dish on your table and I know everyone can agree with that.
I cherish this recipe because this is my humble Mother’s recipe which was taught to her by her mother. My Nani (Grandmother) is a very nice soul, she is a great cook too. Now, but due to age, both my Nani and Dadi, my Paternal and Maternal grandmothers cannot cook much today, but I can always ask them for the treasured tips, and recipes which are priceless to me.
Hara Dhaniya aur Pudine Ki Chuteny – Coriander and Mint Chutney
I have slightly modified the recipe here, and used Thai Red Chillies too. They are optional. Use them if you like, you can substitute them by adding a few more green chillies depending how spicy you want this chutney to be. Also, you can add a few roasted groundnuts to the Chutney, makes it more flavorful, but here i havenot.
Store this Chutney in an airtight small glass jar in the refrigerator for upto a week.
Hara Dhaniya aur Pudine Ki Chutney – Coriander and Mint Chutney
Ingredients:
Fresh Cilantro/Kothmir – 1 cup, washed and dried on paper towels, roughly chopped along with the tender stems
Fresh Mint Leaves/Pudina – 1 cup, washed and dried on paper towels, roughly chopped, only leaves
Garlic pods – 4, large, roughly chopped
Thai Red Chillies – 3, washed and chopped
Green Chillies – 4, washed and chopped
Curry leaves – 6-8, washed
Tamarind ball – without seeds, about the size of a golf ball (or) Tamarind Concentrate – 3 tbsp
Sesame seeds – 1 tbsp
Dry Desiccated Coconut – 1/2 cup
Salt – 1 1/3 tsp or according to taste
Canola/Sunflower Oil – 1/2 tsp
Method:
In a non stick pan at medium high heat, pour oil and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
Put the tamarind ball in a cup of warm water and let it dossolve completely. Once the tamarind pulp is all soft, sieve the pulp and keep it aside.
In a blender container put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt. Blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.
Recently my hubby bought home some fresh Mackerel fish as he knows I love Seafood. I was wondering what to do with them. I browsed through many blogs and recipes searching for a recipe but i was unable to. So, yesterday my taste buds were very ready to have to some fish, and these fish were tempting me a lot. So i thought of whipping up a curry with whatever i wish and having the fish somehow for lunch yesterday. And believe me it was one yummy meal.
Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce
I had it along with Khichdi and my family members loved the combination. The sourness of the gravy with tomatoes and tamarind gave a very good flavour to the fish. You can even have it along with Basmati Chawal or Naan ki Roti.
Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce
Serves : 3
Ingredients:
Fresh Mackerel – cut into big pieces (or) you can use any fish you like, like Salmon, or King fish, or Snapper
Olive Oil – 2 tbsp
Yellow Onion – 1, small, roughly chopped
Red Ripe Tomato – 1, cut into quarters
Tamarind concentrate - 2-3 tbsp
Red Chilli Powder – 1 1/3 tsp
Curry leaves/Karyapaar (fresh) - 8
Black Mustard seeds – 1 1/2 tsp
Salt – 1 tsp
Turmeric/Haldi – 1/3 tsp
Dry Roasted CorianderSeeds – 1 tsp
Dry Roasted Cumin seeds – 1 tsp
Method:
Pour 2 tsp oil into a non stick heavy bottomed pan at medium heat. When the oil is warm enough add chopped onion, and stir fry it till lightly browned.
In a blender container add the fried onion with oil, tomato and tamarind. Blend till its a smooth paste. You add little water to aid in blending.
Add the remaining oil to the pan and as soon as it gets warm, throw in some curry leaves and mustard seeds. As they start to splutter, add the mixture from the blender container and let it cook for 2-3 minutes on medium heat. Throw in the salt, red chilli powder, turmeric, coriander seeds, and cumin seeds. Also pour in half a cup of water and mix well.
Add the Mackerel pieces into the cooking gravy and close the lid. Let it cook for 3 minutes. Open the lib and gently turn the pieces. Again close the lib and let it cook for 3 more minutes. Serve warm.
Suggested Accompaniments: Basmati Chawal or Naan ki Roti.
Talk about Hyderabad’s cuisine, and Hyderbadi Mirchi Ka Salan is sure to become a topic of interest there. Its hot, its spicy, it has gravy, its tangy.. Ah! Yumm!! You will keep on savoring it.
Green Chillies – Hari Mirch
I have used spicy medium thick green chillies for this curry, which are the usual kind preferred. If you do not like this curry too hot and spicy, you can get the chilli according to your taste buds. You can use chillies ranging from the Serrano, Shishito, Jalapenos, Capsicums, Poblano, New Mexican Green, Guero, Chilaca, Anaheim, California Chillies, etc. There are a whole lot of choices depending of the chillies being mild or hot. The chilies preferred for this curry are not very hot, and should have smooth skin, not wrinkly, and should be medium thick, straight and long, and should be fresh. Dried chillies are not used in this curry.
Hyderabadi Mirchi Ka Salan - Green Chillies in Sesame Seeds Sauce
The procedure to prepare Baghare Baingan is also almost the same as this curry. Also, you can also add fish (Red snapper, Haddock, Cod..) fillets to the gravy to make it a fish curry. There is no difference, except for the fact that in Baghare Baingan, brinjals are used., in fish curry, fish fillets are used., and in this curry, the green chillies are used. I will even post the recipe for Baghare Baingan and Fish curry in the coming days sometime. They are all equally yummy too.
Hyderabadi Mirchi Ka Salan - Green Chillies in a Tangy-Sesame Seeds Sauce
Ingredients:
Green chillies (thick and long) - 10, washed, slit, (seeds removed, if you dont want the curry to be too hot)
Khus Khus/Poppy seeds – 1/2 tsp
Till/Sesame Seeds – 2 tsp
Dhania/Corinader seeds – 1 tsp
Zeera/Cumin seeds – 1 tsp
Groundnuts/Moong Phalli - 1/8 cup
Tamarind concentrate – 1 tbsp (or as per taste)
Coconut milk – 1/3 cup
Yellow Onions – 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil – 3/4 cup
Salt – 2 tsp
Red Chilli Powder – 1 1/3 tsp
Turmeric – 1/3 tsp
Karyapaak/Curry leaves (fresh) - 8
Cumin seeds/Zeera – 1/3 tsp
Dried Red chilli – 2
Kalaunji/Nigella seeds - 1/3 tsp
Kothmir/Cilantro - chopped, for garnishing
Method:
1. Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green colour of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
2. In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
3. Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
4. Add tamarind paste and coconut milk to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
5. Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavour from the Baghaar (tempering).
6. Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
7. Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
8. Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
9. Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
10. Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.
Its being very hot nowadays, and I am waiting for the good winter season to come. Yes, I like the winter season. I love snow all around, and the most important thing, no sweat!! On this hot afternoon after the days meal, I thought of trying out the Jaljeera or the Cumin seed cooler from the cookbook ‘India’s Vegetarian Cooking’. Its one of my most favorite cookbooks.
Cumin is a flowering plant that has been grown as a spice, it has digestive properties and a very distinctive aroma. Its a spice used very commonly in Indian cuisines. Its can be store in airtight containers for upto 6 months.
This post is my contribution to Sunita’s monthly event on Spices – Think Spice.. , and she has selected Cumin for this month.Thanks for hosting the event on such a wonderful spice Sunita. Here’s my entry:
Bhendi, or Okra, is one of my favourite vegetables. It is available very easily in the markets, mostly frozen here at my place, and I keep getting it from the market very often to cook it for everyone in my home. But, you should always be careful while buying fresh Okra. I always like to buy baby okra as they are tender. Larger pods are tough and fibrous, so look for brightly colored pods smaller than 3 inches (9cm) long, with smooth, unblemished skin and firm texture. Refrigerate okra in a plastic bag for up to three days. Wash okra just before using it.
Bhindi – Okra
Khatta salan means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this okra stew. This same base is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Aloo-Gosht ka Khatta shorba , Arvi-Gosht ka khatta shorba etc.
When boiled, it gives off a viscous substance that can add smooth thickness to stews or soups. It can be a bit difficult to cook as it sometimes is very slimy ! In this recipe, the sourness from tamatoes and tamarind helps while cooking to get rid of the sliminess. It is an excellent sourse of Vitamin C, Folate, and Magnesium. Enjoy.
Serves – 6-8 people
Bhindi Ka Khatta Salan – Okra in a Sweet and Sour Gravy
Ingredients:
Canola Oil - 8 tbsp
Dried Red chillies – 4, broken in half, and seeds shaken out
Okra/Bhendi - 300 gms, washed, dried and slantly cut in to long strips (approx 6 cm each) with top and bottom removed
Tamarind concentrate - 1 1/2 tbsp
Salt – 2 tsp
Red Chilli Powder – 1 tsp
Green Chilli paste – 1 tsp
Bhindi Ka Khatta Salan – Okra in a Sweet and Sour Gravy
Method:
Heat 4 tbsp oil a non-stick heavy bottom frying pan and fry the sliced onions till lightly browned. Add the ginger garlic paste and green chilli paste and sauté it along for a minute. To it add the tomato paste and mix well. Cover and cook for 3 minutes. Now add the dessicated cocunut and fry it along for about 8 minutes on medium heat till the whole mixture is brownish in colour. Remove from heat. Once cooled, grind the whole mixture adding a cup of water in a blender and reserve.
Now in a kadhai/wok add another 2 tbsp of oil and stir fry the okra for a few minutes. Drain the okra and reserve.
Wipe the frying pan with a paper towel and add remaining 2 tbsp of oil and add mustard seeds, peppercorns, and fenugreek seeds let them splutter. Then throw in the dried curry leaves and the dried red chillies. Immediately add the reserved onion paste and tamarind concentrate and stir well. Add 2-3 cups water (as per your wish, depending on the consistency you desire) and cover the lid. Let it cook on simmer till the oil has seperated.
Later add the fried okra and gently mix it in the gravy. Cover the lid and let it cook again for 5-8 minutes more. Serve hot.
The day before yesterday, I had bought Taro root or Colocasia/Arvi from the market, it was fresh and looked attractive to me.
Weekends are usually grocery shopping days, and I love the sight of fruits and vegetables. The look of fresh vegetables gives a lot of pleasure to me. So, today I had decided to prepare this curry for my family and have it.
Arvi Ka Khatta Salan – Colocasia in a Tangy Curry
Khatta salan means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this Taro stew. This same base is used in many other versions of the khatta shorba, which are Bhendi Ka Khatta, Karele ka khatta, Aloo-Gosht ka Khatta etc.
The consistency of this curry is liquidy and not thick. And as the name suggests, its a bit tangy. I love to have it with rice. Its simple and easy. Go ahead and try it out.
Arvi aur Gosht Ka Khatta Salan – Colocasia and Lamb meat in a Tangy Sauce
Ingredients:
Colocasia/Taro root/Arvi – 500 gms, peeled, and cut into 1.5 cm cubes
Lamb meat – 200 gms, cubed into bite size pieces
Yellow Onions – 2, large
Tomatoes – 1, large, diced finely
Salt – 2 tsp
Turmeric – 1/4 tsp
Red chilli powder – 1 1/2 tsp
Water – 2 glasses
Tamarind concentrate - 2 tbsp
Cilantro/Kothmir - 1 tbsp, chopped finely
Oil – 5 tbsp
Method:
In a pan on meaium heat, add 2 tbsp oil and fry the cubed colocasia till very light brown on all sides, remove into a bowl.
Take a pressure cooker and put it on medium heat and add 3 tbsp oil to it.
Add the onions. Cook and stir till translucent. Add meat and a cup of watr and sprinkle a little salt and close the lid. Let it pressure-cook till the meat is tender.
Open the lid and add the diced tomatoes and stir to mix well. Also add turmeric, salt, red chilli powder, and mix well. Cook till the tomatoes have become very soft and pulpy.
Add the fried colocasia and stir well.
Now add the tamarind paste and water. Half cover the lid and let it cook on simmer for 15-20 minutes or until the colocasia have become soft. You can test it by piercing one cubed colocasia with a fork. It should be soft. If it isnt, let it simmer for a little more time.
Mahekhalya, is an authentic Hyderabadi meat curry with onions, tomatoes, and tamarind. It is a delicious dish and I thought of sharing my recipe which I learned from my mother with you all. Its not difficult, and gets prepared in less than an hour time. In this recipe you need to slightly brown the spices till golden brown so that the flavour and aroma of the individual spices enhances. And you can also always vary the amount of salt and red chilli powder according to your tastes. The spices I have used in this recipe can be bought from any Indian store that sells spices. Go ahead and try it out. Enjoy.
Hyderabadi Mahekhalya - Tangy Meat Curry
Ingredients:
Lamb Meat – 500 gms, cubed-1.5 cm or sliced, boneless or with bone
Take a large heavy bottom non-stick frying pan or skillet on medium heat, and pour a tablespoon of oil into it. As it gets warm, add the sliced onions and a teaspoon of salt. Mix well and cover with the lid. After 3 minutes, give a good stir to the onions, add 1/4 cup of water, and again cover it with lid. Keep repeating this until the onions are all soft and browned and caramelized evenly. Remove the pan from heat, and let them cool down.
Add the chopped tomatoes and the caramelized onions into a blender container or food processor and blend till pureed smooth adding a few drops of water if necessary, just to aid in the process. Keep aside.
Put a small non-stick frying pan on medium heat and dry-roast the groundnuts, sesame seeds (optional), coriander seeds, shredded coconut each individually without oil till they are golden brown in colour. Do not burn them. Remove them into a cup (you can dry roast a handful of almonds and cashewnuts and grind them together along if you want it more rich). Once cool, grind them all together very finely. Make sure the obtained spice powder is very fine.
Take a pressure cooker and add a tablespoon of oil to it and put it on medium heat, add oil and keep it on medium high heat. Add cumin, dried red chillies, and fenugreek seeds to the oil and let them splutter. Now add the onion and tomato paste to it and cover the lid immediately for 3-5 minutes and remove the cooker from heat, so that the aroma of the tempered oil with spices gets absorbed by the onion mixture.
Remove the lid, put the cooker back on stove and add the ginger-garlic pastes to it and stir to mix it all completely. Add the spice powder which we prepared earlier, the red chilli powder, salt and turmeric and stir it well. Add the washed cubed meat pieces and mix well. Cover with a sllatter screen and let it cook it for 5-8 minutes. Pour in half a cup of water and close the lid. Pressure cook it on medium heat for 15 minutes until the meat is tender. If the meat doesnt look soft and tender, pressure cook it for a while more adding a little more water if needed.
Then open the lid and cook it till the oil has seperated out from the mixture and starts appearing on the surface. Add the tamarind paste and give it a stir. Add water till you get the consistency you desire. You can keep the gravy thick or dilute. (I add 2 cups of water) Let it cook on medium high for about 5 more minutes.
Simmer and let it cook for 8 minutes. Garnish with chopped coriander and mint leaves and slit green chillies. Serve Hot.
Sojni Ki Phalli’, in Urdu language, are also called as ‘Drumsticks’, in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its Scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I love the drumsticks, the pods/beans that this tree bears.
Thanks Meeso.
