Maska Pana bhaji (Drumstick leaves)
Introduction
Drumstick leaves, known as “maska” leaves, hold a cherished place in Goantribal cuisine, reflecting the region’s vibrant flavors. The traditional preparation often involves a delightful blend of coconut, ‘torchi dal’,and spices.Some tribal people from Goa havea religious beliefthat drumstick leaves should not be consumed in the holy month of Shravan.Research shows that these vegetables havemedicinal valuesince they are rich indifferent vitamins and help in improving eyesight.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
Adjust Servings
For Cooking
- 2 bunch of Drumstick leaves (cleaned and washed)
- 1 bowl of Grated coconut
- Handful Torchi dal
- 4-5 chilies (medium chopped)
- 1 onion (finely chopped)
- 1 glass water
- Salt to taste
For Dressing
Nutritional Information
Procedure
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First, take a cooking vessel and add 1 glass of water with torchi dal for cooking. Cook the dal for10-15 minutes
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Once the dal is cooked,addwashed drumstick leaves,chopped onions, and chilies
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Mix and cook for 5 min on a low flame
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Stir it occasionally andadd grated coconut and salt as per taste
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Our ‘maskabhaji’ is ready toserve with hot rice or traditional Goan bread like pav or ‘sannas’ and Bhakari
