Vegetarian repast

Pushpesh Pant

Moringa or drumsticks go by many names and is prepared with fish, potatoes and more. However, drumsticks are seldom encountered in solitary splendour. We love it in our sambhar and it is popular in Bengal and Jharkhand. Here we offer a recipe that is particularly suited to the Navratra vegetarian repast. If you wish to satisfy the ultra orthodox, you may replace garlic paste with a pinch of asafoetida dissolving right after heating the oil. Let us come to the name now. The romantic sajana ki tarkari isn’t a figment of our imagination. Our young friend Malaga from Pakistan informs us that this is what this light and nutritious vegetable is called in Pakistan. No offence meant to the beloved hubby!

Sajana ki Tarkari

Ingredients

Moringa (drumsticks, sahjan ki phali, sajana)....................................20 tender pods

Tomatoes (medium sized)..............................2

Garlic-ginger paste...............................1 tsp

Coriander powder................................. 1 tsp

Cumin powder.................................. 1/2 tsp

Red chilli powder.............................1/2 tsp

Turmeric powder.............................. 1/4 tsp

Mustard powder.............................. 1/2 tsp

Mustard seeds................................. 1/2 tsp

Mustard oil ........................................... 2 tbsp

Salt to taste

Method

Wash and cut the drumsticks into 3-4 inch long pieces after washing well and scraping lightly, if necessary. Blanch the tomatoes in boiling water for 30 seconds and then refresh in cold water. Peel and purée them or grate. Heat oil in a pan to smoking point and then reduce the flame to medium. Add the mustard seeds and stir fry briskly till these splutter. Then, add tomato purée along with ginger-onion paste. Stir fry for 15-20 seconds before adding the powdered spices and salt. Stir fry for 15 seconds and add the drumsticks. Cook uncovered on low-medium flame for about 10 minutes. Sprinkle a few teaspoons water if the vegetable begins to stick to the bottom of the pan. Add some more if you prefer really thin gravy. Serve with steamed rice.