Healthy Drumstick Leaves and Potato Stir-Fry (South Indian Style)
23 minutes
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About Healthy Drumstick Leaves and Potato Stir-Fry (South Indian Style)
Discover the nutritional powerhouse of drumstick leaves in this vibrant South Indian stir-fry! Combining the earthy bitterness of drumstick leaves with the comforting mildness of potatoes creates a flavor explosion. This easy-to-make recipe is packed with vitamins and minerals, making it a delicious and healthy addition to your weekly meal plan.Traditionally used in South Indian cuisine for their health benefits, drumstick leaves add a unique depth of flavor. This recipe elevates the humble potato and drumstick leaf combination with a fragrant tempering of cumin and mustard seeds, resulting in a satisfying and wholesome dish perfect for lunch or dinner.Serve this delightful stir-fry alongside fluffy rice or roti for a complete and nourishing meal. Get ready to experience a taste of authentic South Indian flavors and reap the benefits of this nutrient-rich vegetable combination!
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Recipe Time & More
Prep5 minutes
Cook18 minutes
Total23 minutes
Ingredients
Vegetables
- 2 Potato medium-sized, peeled and chopped into 1-inch cubes
- 1 bunch Drumstick Leaves thoroughly washed and roughly chopped
- 2 Chili Pepper green, slit lengthwise
- 1 sprig Curry Leaves
Spices & Aromatics
- 1/2 tsp Cumin jeera
- 1/4 tsp Mustard Seeds rai
- 1 tsp Urad Dal black, split
- 1 tsp Chickpea split chickpeas
- 3 clove Garlic crushed
- 1/4 tsp Turmeric haldi
- 1/4 tsp Chili Powder
Instructions
Prepare the Potatoes
- Pressure cook the potatoes for 2-3 whistles. Once cooled, cut into 1-inch cubes and set aside.
Prepare the Drumstick Leaves
- Thoroughly wash the drumstick leaves under running water to remove any dirt or debris. Chop roughly and set aside.
Temper the Spices
- Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Once they splutter, add the urad dal and chana dal. Fry until lightly golden.
Sauté Aromatics
- Add the crushed garlic, curry leaves, and green chilies. Sauté for about 2 minutes until fragrant.
Add Potatoes and Spices
- Add the boiled potatoes, turmeric powder, chili powder, and salt. Stir well and cook for about 5 minutes, allowing the potatoes to absorb the spices.
Stir-fry the Drumstick Leaves
- Add the chopped drumstick leaves and stir-fry continuously over medium heat for 5-10 minutes, or until the leaves are wilted and tender. If the mixture becomes too dry, add a little water (1/2 cup).
Serve
- Remove from heat and serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Drumstick Leaf and Potato Stir-Fry:
- For a richer flavor, use coconut oil instead of vegetable oil.
- Adjust the amount of chili powder to your preferred spice level.
- Don't overcook the drumstick leaves, as they can become mushy. Aim for a slightly tender-crisp texture.
- Add a squeeze of lemon juice at the end for a bright, tangy finish.
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Recipe Nutrition
Calories: 114kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1140mgFiber: 1g
Akum Raj Jamir
Articles: 153
3 Comments
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This looks incredible! I need to try it.
I’m loving this recipe already!
Absolutely scrumptious! Thanks for the recipe.