Saturday, 22 March 2014

SHEVGYACHYA SHENGANCHE PITHLE / DRUMSTICKS IN CHICKPEA FLOUR CURRY



SHEVGYACHYA SHENGANCHE PITHLE / DRUMSTICKS IN CHICKPEA FLOUR CURRY

INGREDIENTS

Shevgyachya shenga / drumsticks
2 nos
Garlic (sliced)
2 – 3 cloves
Cumin pdr / Jeera pdr
½ tsp
Grated and roasted dry coconut (crumbled)
1 tsp
Jaggery              
½ tsp
Besan / chickpea flour
1 – 1 ½ tbsp
Water
1 cup
Buttermilk
½ cup
Green chillies (cut each in 2 – 3 pcs)
2 nos
Kokum
1 pc
Salt
T.T.
Coriander leaves chopped
2 – 3 sprigs
TADKA
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp


METHOD:

1.       Wash and cut the drumsticks the size of your index finger. You should be able to cut around 3 pcs per drumstick.

2.       Heat oil, add the rai, when it crackles add the jeera, Heeng and haldi. Put the heat low and add the sliced garlic. In case the garlic cloves are small then you can leave them whole.

3.       Sauté the garlic till it changes colour to light brown.

4.       Now add in the chillies and drumstick pieces. Mix well and add in 1 cup water.

5.       Bring to boil and simmer for around 12 – 15 min till they are cooked but still retain their shape. Add more water if needed. Do not overcook them.

6.       Now add in the curry leaves (optional), kokum, jaggery, jeera pdr and crumbled dry coconut and bring to boil once again. Simmer

7.       Dissolve the chickpea flour in ½ cup water or buttermilk and make a lump free batter.

8.       Pour it into the boiling water and mix.

9.       It will immediately start to thicken. The consistency should be saucy but runny and pourable.

10.   Add salt and coriander leaves.

11.   Serve hot immediately with boiled rice or bhakri.





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