Doi Sojne - Drumsticks in Yogurt Sauce

My mother would say that chewing drumsticks strengthens teeth and muscles of the mouth. I was a vegetable hater during my childhood and teenage years. However, some of the vegetables that I loved chomping were potatoes, drumsticks, cauliflower, cabbage, pui shaak, carrots and peas. I hated eggplants but loved 'Baingan Bharta'. Quite weird food habit, eh? Since my hapless mother could not succeed in forcing other vegetables down my throat, she stuck to adding the ones that I eat in abundance to my diet. Needless to say, drumsticks were one such item.

 

Post marriage, once we shifted to Bangalore, we parted with some of the vegetables due to their unavailability. Pui shaak and drumsticks for instance. So, I did not let the chance slide when I caught hold of drumsticks in an Indian store here in US. For me it's nothing short of a miracle because in Bangalore, I could not find drumsticks anywhere; so among all, it was least expected to be found in a foreign land. But as it seems except for Bhetki or Beckti, everything else is quite within reach. I am happy that I got my favourite vegetable back to my palate, after a long time, for chewing.
 

 

 

Ingredients:                                                 Cooking time: 20 minutes ü  300 gm drumsticks (cut in 2 inch long shapes) ü  2 potatoes or 1 large potato (chopped) ü  3 tbsp yogurt ü  4 green chillies (chopped) ü  1 tsp ginger paste ü  1 tsp turmeric powder ü  1 tsp kashmiri red mirch ü  1 tsp black mustard seeds ü  Salt to taste ü  2 tsp sugar or taste wise ü  White oil for cooking Method: 1) Blanch the drumsticks. Drain the water and keep aside. 2) Heat oil in a pan. When oil turns smoking hot, add black mustard seeds and wait for them to crackle.  3) Toss in the potatoes and shallow fry. Add the drumsticks, ginger paste, turmeric powder and kashmiri red mirch. Toss them together. Add yogurt and mix in. 4) Add green chillies, salt and sugar. Cook covered till potatoes soften. 5) Serve hot with rice.