Potato, Aubergine and Drumstick Bhaji/Sabji
Senjan-ki-phali, Aloo Aur Baingan (Brinjal) ki Sabji
Drumsticks are known as Sanjan/Senjan/Sejna//Sajan/Senjna ki Phali in Northern India, Seeng ni phalli in Gujrat and muranka/murungai/seeng/sigru in Southern India. Botanical name is Moringa oleifera. Their long, stick like, ridged pods are 1-2 feet long, which look like the drumsticks used for playing drums. When young, they are cooked like a vegetable in India and many other Asian countries, often added to curries with other vegetables as main ingredients, as here. Tender pods are often made into a delicious pickle. The outer skin of the mature pods may be tough, but the flesh is pearly white and tender. It is cut into 4-5 inch long pieces and added to curries and dals. To eat, press on it with your teeth gently and pull it out gently, to release the flesh from the tough skin, almost like a bone marrow. Serves 4
Edited June 2017
250 gm. fresh drumsticks. You can use frozen ones for this dish, available at some Indian grocers.
250 gm. (3 medium) potatoes, peeled and cut into thin wedges
250 gm. aubergines (baingan, brinjal, eggplant)
2 medium tomatoes, chopped, not too finely
1-2 tbs. mustard oil
1/2 tsp. fenugreek seeds or methi dana
1 tsp. coriander powder
1 level tsp. turmeric powder
1/2 tsp. chilli powder, adjust to taste
1 level tsp. salt, adjust to taste
1/2 tsp. fresh Garam Masala
1 tbs. chopped coriander leaves
Top and tail and cut drumsticks into 2-1/2 inch lengths
Peel and cut potatoes into thin wedges.
Remove stalk and slice aubergine into 2 inch long chunks.
Heat oil in a wok or pan.
Add fenugreek seeds. As soon as they begin to change colour (overcooked fenugreek seeds are very bitter), add all vegetables, spices and salt.
Stir fry for a minute or two. Turn the heat down to medium/low and cook covered until potatoes are cooked, stirring from time to time. If vegetables are fresh, no additional water is required, enough is released from the vegetables.
Stir in garam masala and garnish with chopped coriander leaves.
Serve hot with a dal and Chapatties or parathas.
Also see Sambhar