Shevgyaachya Shengaa is what the vegetable Drumsticks is called in Marathi. Drumsticks is a very nutritious vegetable and is used in Vegetables, Zunka, Pithla and daals or even in some fish curries like the Sungta Aambat in the NKGSB cuisine of Karwar.
Drumsticks, which has been proclaimed as one of the more recent superfoods, is widely known to be therapeutic. But, it has been used in Indian cooking since ages. The drumsticks tree, seeds , pods, fruits, flowers and the leaves, all have medicinal properties! The leaves of this tree called as Moringa are said to be even more nutritious than the drumsticks! Drumsticks are good for our digestive health, immunity, strong bones, respiratory disorders, etc. The benefits are many!
In this post I am sharing a simple coconut based drumsticks curry vegetable recipe which is prepared in my home. It’s a delicious sweet and sour dish. You can also try the other simple recipe of Shevgyaachya Shengaanchi Bhaaji which I have posted earlier.
- 4 Drumsticks
- 3 Medium Onions
- 1/2 tsp Turmeric Powder
- 2 tsp Malvani Mutton Masala…… Or Sunday Masala Or Malvani Masala
- 2 tbs Jaggery
- Salt to taste
For grinding to a paste :
- 1 cup Fresh Grated Coconut
- 1 tsp Cumin seeds
- 1 tsp Tamarind
For Tempering :
- 2 tbs Oil
- 1 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1 Sprig Curry Leaves
- To make Shevgyaachya Shengaanchi Rassa Bhaaji, first thoroughly wash the drumsticks and cut into approximately 3 inch pieces. Immerse in water till use.
- Grind together the coconut, tamarind and cumin seeds into a fine paste using sufficient water.
- Finely chop the onions and keep aside.
- Heat a pressure pan and add the oil. Add the mustard seeds and as soon as they splutter add the asafoetida and the curry leaves.
- Add the chopped onions and saute till transparent.
- Add the turmeric powder and the Malvani mutton masala and saute for a while.
- Add the drumsticks and mix well. Add sufficient water to cover the drumsticks and close the lid and cook for 2 whistles.
- When the pressure goes down, open the lid and add the ground paste to the cooked drumsticks and mix well.
- Add the jaggery and salt to taste and bring to a boil adding more water if required to get a medium thick gravy.
- When the gravy starts boiling, reduce the heat and simmer for five to ten minutes for the coconut to cook.
- Check seasoning and add more salt and jaggery if required.
- Serve this delicious vegetable with chapatis or Varan or Daali Toay and hot steamed rice with a helping of some koshimbir or Paalak Raita and pickle by the side for lunch or for dinner.
This is a delicious and simple healthy vegetable. It’s a great option for tiffins too as it’s a quick no fuss recipe! The overall taste of this gravy is quite subtle and will surely appeal to one and all.