Bhughal Singhyun~ Drumstick Curry

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Singhyun or drumsticks (Moringa oleifera/Sem phalli ) is yet another favorite vegetable of Sindhis, and is used in variety of ways in day to day meals. Not only the pods of Drumstick tree are used in Sindhi cuisine, but the flowers; both fresh and dried are used to make delicious stir fries, semi dry subzi, raita etc. The pods, known as singhyun in Sindhi are added to the various curries like Sindhi Kadhi, ToorDal Kadhi, Seyal Bhaji, Singhyun patata and Bhughal Singhyun . bhughal_singhi

Bhughal  means that the vegetable or meat is bhuno-ed till all the mositure is dried up and the technique imparts amazing flavors of spices to the vegetable or meat. Starting with cooking on high heat, the drumsticks are then cooked on medium or low heat till done. The caramelized onions, cooked tomatoes and humble spices render a lovely colour and flavor to this humble dish. The bhughal singhyun have very little of gravy and is generally served as a side dish with Dal and rice. Like most of the Sindhi curries, this dish too doesn’t ask for any grinding or blending. Easy to cook and flavorsome, using minimum spices…what more can one ask for?


Bhughal Singhyun~ Drumstick Curry
Recipe type: Side dish
Cuisine: Sindhi
Serves: 2
Prep time:
Cook time:
Total time:
Drumsticks cooked in Onion tomato base
  • 2 Drumsticks
  • 2 medium size Onions
  • 1 ripe tomato
  • 2 green chilies
  • 1 inch piece of Ginger
  • Salt as per taste
  • ½ tsp Turmeric powder
  • 1 tbsp of Coriander powder
  • 2 tbsp oil (or less)
  • Fresh coriander leaves for garnish
  1. Rinse with water, peel and cut drumsticks in approx. 3 inch pieces.
  2. Peel and finely chop onions.
  3. In a pan or Kadai, heat 2 tbsp of oil and add chopped onions.
  4. Saute till onions are light brown and soft.
  5. Add chopped tomato, chopped chilies, and ginger. Mix well and cook on medium heat till tomato is half cooked.
  6. Add drumsticks, salt, spices and cook on high heat, gently mixing everything. Sprinkle some drops of water it the mixture seems to burn. But remember to allow light sticking of curry to the base of the pan, and to scrap it intermediately. This is known as 'taro lagarn' in Sindhi, and is a nice way of adding caramelized flavors to the curry and it also imparts great colour to the dish. Cook on high to medium heat till all the moisture is absorbed.
  7. Now add around 1½ cup of water and fresh coriander leaves and cook on slow flame,covering the pan with a lid. Cook till the drumsticks are tender and done.
  8. Adjust the consistency of the gravy. It is an almost dry dish with little of gravy.
  9. Garnish with fresh coriander leaves and serve with rice and dal.

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2 thoughts on “Bhughal Singhyun~ Drumstick Curry

  1. Hi. There are so many regions in Sindh, it would be helpful if you mention the region of the receipe. Every region had their own cuisine or a diffrent take on that receipe.

    • I wish I could! Since ours is a dispersed community it is hard to pinpoint the correct origins. But most of the recipes in the blog are of my mom and she mostly cooked stuff in Shikarpuri way.

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