Nutritious Drumstick Flower and Potato Curry (Shujan Data Curry)
30 minutes
858 reads
About Nutritious Drumstick Flower and Potato Curry (Shujan Data Curry)
Discover the vibrant flavors of Bengal with this fragrant Drumstick Flower and Potato Curry (Shujan Data Curry)! These delicate blossoms offer a unique, slightly bitter, earthy taste that's both delicious and incredibly healthy.Packed with nutrients, the drumstick flowers pair perfectly with hearty potatoes and crispy badi (sun-dried lentil dumplings). Aromatic spices like radhuni, turmeric, and cumin create a warm, comforting curry.This easy recipe is perfect for a nourishing lunch or dinner. Serve with steamed rice for a truly satisfying meal.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Produce
- 100 gm Drumstick Flowers
- 1 medium Tomato chopped
- 2 tbsp Coriander Leaves chopped
- 7-8 clove Garlic optional
- 2 Chiles green
Pantry
- 8 Badi sun-dried lentil dumplings
- 1 medium Potato cubed
- 1 tsp Radhuni Seeds celery seeds
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 2 tbsp Mustard Oil
- 2 Chiles dried, red, whole
- 1 1/2 tsp Salt or to taste
Instructions
- Wash the drumstick flowers thoroughly. Steam them until tender.
- Make a paste of the garlic and green chiles using a mortar and pestle or a food processor. Set aside.
- Heat the mustard oil in a pan over medium heat. Add the badi and cubed potatoes. Shallow fry until lightly golden and crisp. Remove from the pan and set aside.
- In the same pan, add the radhuni seeds and dried red chiles. Sauté for about 30 seconds until fragrant.
- Add the turmeric powder and cumin seeds. Sauté for another 30 seconds. This blooms the spices, enhancing their flavor.
- Add the chopped tomato and sauté until softened, about 2-3 minutes.
- Add the steamed drumstick flowers and the garlic-chile paste to the pan. Stir well to combine.
- Cover the pan and cook for 5-7 minutes, allowing the flavors to meld. This also helps the drumstick flowers to absorb the spices.
- Add the fried badi and potatoes back to the pan. Stir gently and cook for another 2-3 minutes to heat through.
- Garnish with chopped coriander leaves. Serve hot with steamed rice.
Recipe Notes
Good To Know
- Lightly toast the badi in a dry pan before adding them to the curry—this intensifies their flavor and prevents them from becoming soggy during simmering.
- If radhuni seeds are unavailable, use a small pinch of ajwain (carom seeds) as a substitute, but reduce the quantity as ajwain is more pungent.
- To preserve the delicate texture of drumstick flowers, add them towards the end of cooking and simmer gently for just a few minutes, preventing them from turning mushy.
- For a tangier flavor profile, stir in a splash of tamarind water or a few drops of gondhoraj lime juice just before serving, elevating the curry’s refreshing undertones.
Expert Tips
- For a richer flavor, consider adding a tempering of ghee or mustard oil with dried red chilies and curry leaves just before serving.
- Adjust the consistency of the curry by adding more water or simmering for a longer time to thicken it.
- Pair this curry with steamed rice, roti, or naan for a complete and satisfying meal.
Storage Instructions
- Allow the curry to cool completely before storing.
- Transfer the curry to an airtight container and refrigerate for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 514kcalCarbohydrates: 67gProtein: 8gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 9gSugar: 4g
Geeta Biswas
Articles: 919
4 Comments
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This looks so good! Can’t wait to cook it.
Such a scrumptious dish! Thank you.
This is awesome! Can’t wait to cook it.
This looks so tasty! Thank you.