Saturday, December 4, 2010

Shenganchi Amti - Drumsticks Curry

Shevgyachya shenga or drumsticks is the star ingredient of this curry. It adds its own unique flavor. Try it if you love drumsticks.

Shenganchi Amti
Drumsticks Curry
20 pieces of drumsticks/shevgyachya shenga/saragawa
2 small or 1 medium potato, peeled & chopped
salt to taste
1/2 tbsp jaggery

Grind to a fine paste
1/2 cup fresh coconut
1 tbsp coriander seeds, roasted
8-9 black peppercorns, roasted
1 tbsp paprika or mild chili powder
1 tsp tamarind pulp

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida

1. Heat oil in a saucepan. Add all the tempering ingredients. As they splutter, add veggies.
2. Saute for 2 minutes. Add 1/4 cup water. Cover with a lid. Keep water on the lid. Let the veggies cook.
3. Meanwhile, prepare the paste by roasting the spices. Make sure to make fine paste, adding water as necessary.
4. When the veggies are cooked, add masala paste, salt and jaggery. Add enough water to get the desired consistency.
5. Bring to boil. As it boils, switch the gas to low and let it simmer for 5 minutes.
6. Serve with plain rice.

Note -
1. I used frozen drumsticks. I thawed them before using.

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