Shigru (Drumsticks)


One vegetable that deserves our attention is drumstick or Moringa

Moringa has been proclaimed as one the more recent superfoods

Drumstick is widely known to be therapeutic

Shigru is used to:

  • Regulate blood sugar levels
  • Improves digestion
  • Strengthens bones
  • Purify blood
  • Relives respiratory disorders
  • Boosts immunity

How to grow?

Sunlight: The Moringa tree requires full sunlight, i.e. direct exposure to the sun for around 6-8 hours a day.

Water: It is actually a drought resistant tree, and only needs to be watered sparingly, once the soil has completely dried out.

Sowing Season: As it is a warm season plant, the drumstick tree is usually planted after the end of the cool season.

Sowing Method: The seeds should be planted in an area with light, dry soil, and placed in holes dug 30cm (1ft) deep and 30cm wide. The holes can be filled in with loose soil, and/or compost or manure to help the tree grow. In each hole plant 3-5 seeds at a distance of 5cm (2in) apart, and water the soil, such that the top soil remains moist. The plant will germinate within 12 days


  1. Drumstick Curry Recipe


7 scraped drumstick

1/2 teaspoon mustard seeds

1 pinch asafoetida

1 chopped green chilli

3 finely chopped tomato

1/4 teaspoon powdered turmeric

1 teaspoon cumin powder

1 tablespoon curry leaves

1 1/2 tablespoon powdered jaggery

1 1/2 tablespoon refined oil

1/2 teaspoon cumin seeds

8 cloves chopped garlic

2 medium chopped onion

1 teaspoon red chilli powder

3 teaspoon coriander powder

1/4 teaspoon garam masala powder

3 pinches salt


Step 1

Boil two cups of water. Add 1/2 tsp of salt. Add drumstick pieces and cook until soft. Once done, drain the extra water.

Step 2

Heat oil in a pan over medium flame. Add mustard seeds and allow them to splutter. Then add cumin seeds and a pinch of asafetida. After few seconds, add chopped green chilies and garlic and saute for 1-2 minutes.

Step 3

Now add onions and saute them on low flame until they turn pink. Add chopped tomatoes and cook for another 2-3 minutes until they become mushy and separate from the oil.

Step 4

Once the onion-tomato mixture is cooked, add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala and stir-fry for a while.

Step 5

Now add cooked drumsticks and mix well. Add about 1/2 cup of water (drained) and cook for 3-4 minutes on medium flame.

Step 6

Add salt and jaggery and cook for 3 minutes more. Garnish the side dish with curry leaves. Serve hot with hot steamed rice or parathas.


  1. Drumstick and potato veg


1 1/2 cups drumsticks , cut into 1” pieces

1 1/2 cups potato cubes

2 tbsp oil

1 tsp mustard seeds ( rai / sarson)

1 tsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1 cup chopped onions

1 tbsp finely chopped garlic (lehsun)

5 curry leaves (kadi patta)

1 1/2 cups finely chopped tomatoes

2 tsp chilli powder

1 tbsp coriander-cumin seeds (dhania-jeera)


salt to taste

1/4 tsp turmeric powder (haldi)


Combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.

Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds.

Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes.

Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher.

Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot


  1. Asian Glazed Drumsticks


8 medium chicken drumsticks, skin removed

olive oil spray, I used my Misto

3/4 cup water

1 tbsp Sriracha hot sauce, more or less to taste

1/3 cup balsamic vinegar

1/3 cup low sodium soy sauce

1 tbsp honey, or sugar

3 cloves garlic, crushed

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds


  1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
  2. Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
  3. Reduce heat to low and simmer, covered for about 20 minutes.
  4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).
  5. Transfer chicken to a platter and pour sauce on top.
  6. Top with chives and sesame seeds and serve.