Drumstick Leaves Sabzi With Crushed Peanuts Recipe
A vegetarian South Indian Recipes recipe with drumstick leaves (moringa/murungai keerai), fresh coconut - grated, onion - chopped. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
11 steps- 1
To begin making Drumstick Leaves Sabzi With Crushed Peanuts Recipe, first wash the drumstick leaves and drain the water and pat the leaves dry with a kitchen towel
drumstick leaves (moringa/murungai keerai)(2 cups)teaspoons roasted peanuts (moongphali)(2)water(1/4 cup) - 2
Crush the roasted peanuts with sharp knife and set aside in a bowl
teaspoons roasted peanuts (moongphali)(2) - 3
Grate some fresh coconut, chop the garlic and onion and keep all the ingredients ready
fresh coconut - grated(2 tablespoon)onion - chopped(1)cloves garlic - finely chopped(2) - 4
In a heavy bottomed pan, add some oil and wait for it to heat up
- 5
Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat
cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon) - 6
Now add in the chopped onions and garlic and saute for a few minutes until the onions become soft
onion - chopped(1)cloves garlic - finely chopped(2) - 7
Add in the drumstick leaves, chilli powder and stir the sabzi well
drumstick leaves (moringa/murungai keerai)(2 cups)red chilli powder(1/4 teaspoon) - 8
Add salt for taste and sprinkle some water for the Drumstick Leaves to cook
drumstick leaves (moringa/murungai keerai)(2 cups)water(1/4 cup)salt - to tastesalt - to taste - 9
When the leaves have shrunk, it means that the leaves are cookedTurn off the flame and add in fresh grated coconut and stir well until combined
drumstick leaves (moringa/murungai keerai)(2 cups)fresh coconut - grated(2 tablespoon) - 10
Finally add the crushed peanuts as garnish and serve
teaspoons roasted peanuts (moongphali)(2) - 11
Serve Drumstick Leaves Sabzi With Crushed Peanuts Recipe with Steamed Rice and Bengali Style Cholar Dal Recipe for lunch
drumstick leaves (moringa/murungai keerai)(2 cups)teaspoons roasted peanuts (moongphali)(2)
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Drumstick Leaves Sabzi With Crushed Peanuts Recipe
A vegetarian South Indian Recipes recipe with drumstick leaves (moringa/murungai keerai), fresh coconut - grated, onion - chopped. Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making Drumstick Leaves Sabzi With Crushed Peanuts Recipe, first wash the drumstick leaves and drain the water and pat the leaves dry with a kitchen towel
drumstick leaves (moringa/murungai keerai)(2 cups)teaspoons roasted peanuts (moongphali)(2)water(1/4 cup) - 2
Crush the roasted peanuts with sharp knife and set aside in a bowl
teaspoons roasted peanuts (moongphali)(2) - 3
Grate some fresh coconut, chop the garlic and onion and keep all the ingredients ready
fresh coconut - grated(2 tablespoon)onion - chopped(1)cloves garlic - finely chopped(2) - 4
In a heavy bottomed pan, add some oil and wait for it to heat up
- 5
Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat
cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon) - 6
Now add in the chopped onions and garlic and saute for a few minutes until the onions become soft
onion - chopped(1)cloves garlic - finely chopped(2) - 7
Add in the drumstick leaves, chilli powder and stir the sabzi well
drumstick leaves (moringa/murungai keerai)(2 cups)red chilli powder(1/4 teaspoon) - 8
Add salt for taste and sprinkle some water for the Drumstick Leaves to cook
drumstick leaves (moringa/murungai keerai)(2 cups)water(1/4 cup)salt - to tastesalt - to taste - 9
When the leaves have shrunk, it means that the leaves are cookedTurn off the flame and add in fresh grated coconut and stir well until combined
drumstick leaves (moringa/murungai keerai)(2 cups)fresh coconut - grated(2 tablespoon) - 10
Finally add the crushed peanuts as garnish and serve
teaspoons roasted peanuts (moongphali)(2) - 11
Serve Drumstick Leaves Sabzi With Crushed Peanuts Recipe with Steamed Rice and Bengali Style Cholar Dal Recipe for lunch
drumstick leaves (moringa/murungai keerai)(2 cups)teaspoons roasted peanuts (moongphali)(2)
Rate this recipe
