Moonga Aloo Sabji

The awesomeness of Bihari Cusine lies in its simplicity and  its preparation using less spices. Mostly all the dishes are prepared by using black-pepper , mustard, cumin and garlic which have their own medicinal properties. The staple food of Bihar is bhat (rice), chana-dal (pulses), chokha (Boiled / mashed vegetable) , tarkaree (gravy vegetable), papad and pickle - mainly of  red-chilly (lal-mirch) or mango and coriander chutney. 

Since there is no availability of Bihari cusine books I thought I should put up some recipes for the Bihari cusine lovers. One must try hands on the Bihari cusine and see the remarkable difference of taste from the routine dishes. Its going to be a gastronimical delight for all the food lovers. 

Today am presenting dish with gravy for our daily lunch menu as having the same routined stuff becomes monotonous. Its made from fresh tender drumsticks popularly known as "Sahjan ki Falli" or "Moonga". With the onset of Spring, drumstick flowers start blooming on the trees and by February one sees small tender noodles like drumsticks hanging on the trees , its the time to relish this tender vegetables which can be fully eaten without the plate being messed up. Usually in South Indian homes its used for Sambhar or Rasam. This dish prepared with potatoes gives a delectable taste. Enjoy having it with boiled rice, with or without dal (pulses). For the unique flavour use mustard oil but it would taste equally good using other oils too.

Ingredients - 

Tender Drumsticks - 18-20
Raw potatoes - 2 medium sized

Tomatoes - 2 medium sized

Masala -

Garlic - 10-12 pods

Mustard Powder/Sarso - 1 1/2 tspn
Cumin seeds - 2 tspn
Black Pepper-  7-8
Green Chillies - 4-5
Dried Red Chilly - 1

Mustard oil - 2 tblspn

Turmeric Powder - 1 tspn
Salt - to taste
Garam Masala - a pinch


METHOD -

1. Cut Drumsticks into about 2 inch length wise.
2. Peel and cut potatoes in small cubes.
3. Grind Tomatoes in the mixie.
4. Grind all the ingredients given under "masala"
5. Heat mustard oil to a smoking point in a heavy bottomed karahi.
6. Reduce flame and add potatoes and saute(bhuno) till potatoes turn light pink.
7. Add drumstick pieces and saute again till the oil gets well coated. Do not over-do it otherwise the vitamin contents are lost.
8. In goes the masala and give it a good mix till the raw smell of garlic vanishes.
9. Next, goes in the fresh tomato puree, salt and turmeric, give it a good mix.
10. Add to this water about 2 cups and let it simmer till done.
11. Add pinch of garam masala and give it a boil.
12. Transfer into a serving dish and serve hot with boiled rice.