Drumstick/Moringa Curry/Shevgyachya Shenga Chi Bhaji (Maharashtrian Style)

Servings: 3-4

• Preparation time: 10-12 minutes.
• Frying time: 11-12 minutes.
• Cooking time: 9-10 minutes.
• Total time: 34 minutes.

“Drumstick Curry (Maharashtrian Style)”, prepared in the traditional style, is a delightful and nutritious dish that highlights the unique flavours of drumsticks (Moringa pods).

It is locally known as “Shevgyachya Shenga Chi Bhaji,”  often cooked with a blend of aromatic spices, grated coconut, peanuts, creating a flavourful recipe.

Long, slender pods come from the Moringa (Drum stick) tree, known as the “miracle pods” due to its numerous health benefits.

Drumsticks are also known for their medicinal properties, aiding in digestion, boosting immunity, and providing essential nutrients.

Drumstick is undeniably nutritious vegetable, but to keep meals exciting and prevent monotony, it is important to introduce variations in their preparation.

Do consume drumsticks once or twice a week for health benefits.

From the classic Maharashtrian “Shevgyachya Shenga Chi Bhaji” to adding them in “Sambhar” the possibilities are endless.

Each preparation brings out a new aspect of this versatile vegetable.

Making it a delightful addition I uploaded so many recipes as “Drumstick Pickle”, “Drumstick in Mustard sauce”, “Drumstick with Potato”, “Drumstick Do Pyaza” etc.

Enjoy the goodness of drumsticks without feeling fed up, keeping your meals both healthy and interesting.

Ingredients :

• Drumsticks : 200 gm.
• Onion: 1 no.(small size)
• Tomato: 1no.(small size)
• Ginger: 1” piece
• Garlic: 4-5 clove
• Green Chilli: 1-2 no.
• Chilli Powder (kashmiri): 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Salt: 1 teaspoon
• Coriander Powder:1 teaspoon
• Cumin Powder: 1/2 teaspoon
• Fresh Coconut: 1 tablespoon
• Peanut: 1 tablespoon (roasted)
• Bay leaf: 1 no.
• Cumin: 1/2 teaspoon
• Garam Masala Powder: 1/2 teaspoon
• Cooking oil: 50gm.
• Coriander Leaves: 1 tablespoon (chopped)

Preparation:

1. Cook drumstick until 80% done, keep aside (I used rice cooker).
2. Roughly chop tomato, ginger, garlic, green chilli and onion, keep aside.
3. Heat 2 tablespoon oil; add chopped ginger and garlic, stir fry for few seconds on medium flame, add roughly chopped onion, continue to fry for couple of minutes or until golden colour appears, add tomato, continue  to fry for couple of minutes.
4. Add coconut, continue to stir fry on medium flame for couple of minutes; add  roasted peanut, put off the flame.
5. Let it cool and prepare wet masala paste by grinding,  keep aside.

Method:

1. Heat oil in a frypan, add cumin, sputter for few seconds; add wet masala, stir fry on lower flame for 4-5 minutes or until oil separates from masala.
2. Add cooked drumsticks, salt and powder masala continue to fry for couple of minutes, add 1 cup of hot water (adding hot water for gravy to ensure that temperature of roasted masala does not drop to preserve the taste of gravy).
3. Let it boil for couple of minutes, afterward simmer for 3-4 minutes or until done.
4. Add  Garam Masala  Powder, put off the flame.
5. “Drumstick Curry (Maharashtrian Style)” is ready to be served.
6. Garnish with fresh coriander leaves and roasted peanuts.

Drumstick/Moringa Curry/Shevgyachya Shenga Chi Bhaji (Maharashtrian Style) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.