Potato and Drumsticks in a Thick Khus Khus Gravy

When I was 8, we used to live in a sprawling L-shaped house with a gorgeous garden. My mom has quite a green thumb and whatever shoot or seeds she planted would grow and bloom into beautiful things. We had a drumstick tree in the backyard and during one season, it showed off it's splendour by giving off baskets and baskets of long, slender drumsticks. Amma, being the generous soul she is, gave off bags of it to friends, relatives and neighbours until they threw up their arms when the word drumsticks was mentioned! So she sold some. I remember because she bought me a box of foreign chocolates from the only foreign goods store in town at that time.

So yes, my connection with drumsticks go beyond the simple girl-and-vegetable relationship that I share with most other vegetables.

Fast forward two decades. One day I got this email from my mom-in-law saying she tried a recipe with potatoes and drumsticks and that it came out very nice.

This is her recipe. It's a bit similar to potato saagu that I made ages back and then completely forgot about but somehow, I liked it better than saagu. Too bad I am all out of khus khus / poppy seeds and can't get them in Singapore.

Potato and Drumsticks in a Thick Khus Khus Gravy

Serves 4


Ingredients:
2 large potatoes, cubed
1 drumstick, cut into 3" long pieces
1 onion, chopped
1 large tomato , chopped
5 tbsp khus khus / poppy seeds (soaked in water for 15 mins)
2-3 green chillies
2-3 flakes of garlic
1 tsp red chilli powder (adjust to taste)
1 tbsp coriander powder
1/2 tsp cumin seeds / jeera
A pinch of turmeric powder
2 tbsp oil
Salt to taste
Coriander leaves for garnishing

How I Made It:

1. Grind the soaked khus khus with jeera, coriander, and garlic into a smooth paste. Add water as necessary, the poppy seeds will thicken the mixture.

2. Heat the oil and add mustard seeds (optional). When they pop (if using) add onions and green chillies and fry until lightly browned. Then add the drumsticks and potato cubes. Add in 2 cups water and mix well.

3. When the mixture comes to a boil, add the ground khus khus paste, chilli powder, turmeric, and some salt. Mix well.

4. Throw in the tomatoes and mix.

The mixture should still be a bit watery for the vegetables to full cook. If it's not, add some more water. Cook covered until the potatoes are soft and the drumsticks are cooked through. Adjust salt.

Garnish with coriander leaves and serve hot with steamed rice, roti, nan, or even crusty bread.

This is my entry to Healing Foods - A Vegetarian Thanksgiving hosted by Sridevi this month, an event conceptualised by Siri.