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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Good recipe , I did it with fresh grated coconut tasted just fabulous.
ReplyDeleteOn other day , I did it withOUT Coconut also tasted great . Nice recipe ketaki . DHANYAWAD
Thank you so much for your amazing feedback. So glad you liked it. Happy cooking
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