Drumstick greens (Saijan patta)

Again, another commonly used leaf in the non-urban areas of India. Especially important for it’s use as adjuvant in alleviating the nutritional deficiencies. Excellent source of Vitamin K and Vitamin C. (when combined with drumsticks – a perfect Vitamin C + Iron combo essential for better absorption of non-heme iron). Also very good in its calcium, magnesium, Vitamin B2 and β-carotene content along with a good protein content.

Panshi – (serves 4, 100 kcals/serving)

Ingredients

• ½ cup curd, beaten


• 2 tbsp besan


• ½ cup drumstick leaves


• 1 tsp cumin seeds


• 2 cloves


• Few curry leaves


• 10-12 small dried ber


• 1 green chilli, slit


• 1 tsp ginger, finely chopped


• A pinch of asafoetida


• Salt to taste


• 2 tbsp oil

Method

• Combine the curd, besan and 1½ cups of water in a bowl and mix well to dissolve all lumps. Keep it aside.


• Heat the oil in a deep pan and add the cumin seeds.


• When the seeds splutter, add asafoetida, cloves, curry leaves and green chilli and sauté on a medium flame for a minute.


• Add the ginger, drumstick leaves, mix well and sauté on a medium flame for 2 minutes.


• Add the curds mixture, ber and salt, mix well.


• Simmer for 10 minutes, while stirring continuously.


• Serve hot with steamed rice.