Sajana Phula Patua (Drumstick Flower in Mustard Paste)

This was the last dish that I made with drumstick flowers before leaving my native. A simple and authentic preparation usually made in my mother's family, it is delicious yet very healthy. Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1 1/2 cup drumstick flowers
• 1 medium sized potato
• 1 tsp mustard seeds
• 1 green chili
• 2-3 garlic cloves
• 3 tsp mustard oil
• 2 pinch turmeric
• salt to taste

Preparation - Wash and clean the drumstick flowers. Cut the potato into thin pieces.

Grind the mustard seeds, chili and garlic into a smooth paste.

Cooking - Heat the oil in a wok. Add the potato pieces. Fry for 2-3 mins.

Add the mustard paste along with 5-6 tbsp water. Throw in the drumstick flowers. Sprinkle turmeric and salt. Cover with a lid and cook on low flame for 3-4 mins.

Remove from flame and serve hot with rice/rotis.

Check out more drumstick flower recipes on my blog !!!

Sajana Sagaa Bhaja ( Drumstick leaves Stir Fry)

Drumstick leaves are probably the healthiest variety of greens that one can consume. Rich in calcium, phosphorous and iron, they purify blood and act as a detox . They also aid in indigestion and cure stomach ulcers if consumed regularly.

Another beneficial property is to control or regulate the blood sugar levels. Diabetics need to consume these leaves either in raw form (juice) or as a simple stir fry 3-4 times a week to see the desired results.  So, here is a simple stir fry recipe that is commonly followed in Odisha. Read on -

Preparation Time - 15 mins


Ingredients -

• 2 cups drumstick leaves
• 3-4 garlic cloves
• 1 red chili
• 1 pinch mustard
• salt to taste
• 2 tsp oil ( i use mustard)

Preparation - Remove the leaves from the stem carefully inspecting them for any insects or insect eggs. The insects are usually tiny black ones while the eggs vary from pale green to white. Throw away such leaves.

Wash the leaves carefully in warm water to which a little salt has been added. Transfer to a colander and allow water to drain off.

Cooking - Heat the oil in a wok. Once it gets smoking, add broken chili and mustard seeds.

Add the crushed garlic flakes and allow them to brown a bit before adding the leaves.

Stir fry for a few minutes on medium to high till excess water evaporates. Most tender leaves get cooked by this time but if the leaves are somewhat mature, then cover with a lid for 1-2 minutes so that they can get cooked.

Remove from wok and serve hot with white rice /rotis.

Note - Drumstick leaves can also be prepared with moong dal and/or vegetables. 

Sajana Phula Bara (Drumstick flower fritters)

Another easy recipe with drumstick flowers !! This one is in the form of a snack and takes minimal effort. Given the fact that it is loaded with nutrients, your guests will be more than happy at being served a plateful of good health.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 2 cups (packed lightly) drumstick flowers
• 1 large potato (boiled, peeled & mashed)
• 1 medium sized onion (finely chopped)
• 1/2 tsp chili powder
• 2 pinch garam masala
• a pinch of turmeric
• 2 tsp coriander leaves (chopped)
• 1-2 green chili (finely chopped)
• 1 tbsp besan (gram flour)
• 4-5 tsp cooking oil
• salt to taste

Preparation - Wash and clean the drumstick flowers. Be careful to retain only the fresh flowers and buds.

Cooking - Heat 3 tsp oil in a wok. Add the onions and fry till translucent.

Add the flowers and fry for 2 mins .

Add the mashed potato along with chili powder, garam masala, salt and turmeric. Fry for 3 mins.

Finally add the green chili and coriander leaves, mix in and remove from flame.

Allow to cool down till it is bearable to touch. Pinch small portions and shape into flattened discs.

Make a thin batter of the besan. Season it with a little salt and chili powder. Lightly brush the discs with the batter. (one can also roll them with some bread crumbs to get a crispy outer layer)

Heat a non-stick tawa. Sprinkle a few drops of oil. Place the discs on the hot tawa and cook on both sides till there is a little browning.

Remove from tawa and serve hot with ketchup.

Drumstick leaves Uttapam (Murungai Keerai Uttapa)

Uttapams are quite versatile when it comes to the flavours that one can infuse in them. They work great with everything ranging from Chinese (schezwan/manchurian) toppings to even Italian ones (cheese, peppers and herbs). But the recipe I am sharing today is a very simple one that takes the flavors from the nutrient loaded drumstick leaves. Apart from their medicinal/nutritional qualities, these leaves also happen to be quite aromatic.

Read on for the simple recipe -

Preparation Time - 15 mins

Ingredients -

• 2 cups thick dosa batter ( I use the I.D. brand)
• 1 medium sized onion (finely chopped)
• 2/3 cup drumstick leaves
• 1/4 tsp chili powder
• 3-4 tsp oil
• salt to taste

Preparation - Add salt and chili powder to the batter. Adjust water if required. This is a thick batter so take care not to dilute it too much.

Wash the leaves that you have already plucked from the stems. Be careful to discard leaves that have the tiny insects/eggs sticking to them. (You can do this by immersing them in  warm water to which salt has been added)

Cooking - Heat a non-stick pan. Drizzle some oil and then add a ladle of the batter. Do not spread too much. Top up with the drumstick leaves and chopped onions.

Cover with a lid for about a minute or two. Remove the lid and check if it has firmed up. If yes, flip it over.

Add a little oil from the sides if required. Again cover with a lid and cook for 1-2 mins. Remove from the wok.

Repeat with the remaining ingredients. 

Serve hot with chutney.

Sajana Sagaa Kharada (Drumstick leaves Curry)

Drumstick leaves or 'sajana sagaa' as we call it in Odisha happens to be one of my favorite greens. Make into a simple stir fry or cook it with dal and veggies, it tastes awesome. While it has a slightly bitter taste but the aroma is sure to make one hungry. Drumstick leaves and flowers are of great value as sources of carotene, calcium, phosphorus and vitamin C. According to Ayurvedic texts, these leaves have the potential to cure almost 300 types of ailments. With 90 nutrients and 46 antioxidants, these small leaves literally pack a punch. They are usually given as a tonic to young children, pregnant women and lactating mothers to keep them healthy.

I had been missing it for a long time since I never see it being sold in the local vegetable shops/stores in Bangalore. That's why I was overjoyed to find a thelawala selling the greens near my building. I quickly purchased a bundle at rupees 10.

Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

• 5 cups of drumstick leaves
• 1/2 cup diced pumpkin
• 1/2 cup diced potato
• few cubes of raw banana
• 1 medium sized onion (chopped into thin long slices)
• 5-6 garlic flakes
• 1/4 cup lightly roasted moong dal/yellow lentil
• 1/2 tsp mustard seeds
• 1-2 dry red chillis
• 3 tsp oil
• 2 pinch turmeric
• salt to taste
• 7-8 fried boris for garnishing

Preparation - Pluck the drumstick leaves from the stem while carefully checking for any insects/eggs.
Wash thoroughly under running water. Keep aside for the water to drain

Cooking - Transfer the lentils along with pumpkin, potato, raw banana, salt and turmeric to a pressure cooker. Add 2/3 cup water and cook for 1 whistle on medium flame. Keep aside for steam to escape.

Heat the oil in a wok. Add the mustard seeds and broken red chilis followed by the onions. Fry till onion turns translucent.

Add the drumstick leaves and stir fry on medium high for 4 mins. Now add the contents of the wok, mix together and allow to cook for another 5-6 mins. Check if the greens are cooked else cook for 2-3 mins more.

Add the crushed garlic and the crushed bori. Remove from flame.

Serve hot with white rice and dal.

Note - In Western Odisha, a similar dish is prepared but without the veggies and the badi.