Ingredients
3 cups drumstick leaves
5 to 6 garlic cloves
1 small onion, chopped
1 to 2 green chillies
2 to 3 dry red chillies
2 tbsp mustard oil, plus 1 tsp
1 tsp nigella seeds/ kalonji
Salt to taste
Preparations
Separate the drumstick leaves from the thicker stems and wash them well.
Heat 1 tbsp mustard oil in a pan.
Add the leaves and sauté until they soften and most of their moisture cooks away.
Add garlic, onion and green chillies.
Cook until softened.
Add salt and cook the leaves for another 2 to 3 minutes.
Let the mixture cool slightly.
Grind into a coarse or smooth paste, depending on your preference.
Heat the remaining mustard oil.
Add dry red chillies and nigella seeds.
Once fragrant, add the ground mixture.
Cook for a few minutes until thick.
Finish with a small drizzle of mustard oil.
TIP- Drumstick leaves can be naturally bitter. Remove the tougher stems and cook the leaves properly for a more balanced flavour.
Goes well with rice and dal
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