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Saragva nu rassa walu shaak (Drumstick curry )

suruchi
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Indian
Servings 5 people

Ingredients
  

  • 250 g Drumsticks
  • 2 nos. Onion medium (grind to paste )
  • 2 nos. Tomato big (grind to paste )
  • 2 tbsp Ginger garlic chili paste
  • 3 tbsp Peanut+sesame+coconut ground and mix 1 tbsp each
  • 2 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 pinch Asafoetida
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1/2 tsp Sugar
  • 1 tsp Garam/goda masala
  • 1/4 tsp Amchur powder
  • 4 tbsp Chopped coriander

Instructions
 

  • Wash, peel and cut the drumsticks into 2 inch pieces.
  • Bring sufficient amount of water to a boil to cook the cut drumsticks.
  • Add salt and 1/4 tsp of the turmeric powder to the water.
  • Cook the drumsticks till you can scrape the pulp with your teeth without any effort at-least 1/2 an hour. (note-not to overcook and break the drumsticks )
  • Strain and also reserve the water.
  • Heat oil in a pan.
  • Crackle mustard seeds, cumin seeds, asafoetida and 2 tbsp of chopped coriander.
  • Add onion paste, pinch of salt and cook till it starts to brown on medium flame.
  • Add ginger garlic chili paste and cook till the onion is properly browned and raw smell goes off.
  • Add the tomato puree, the basic masalas.
  • Add the prepared mixture of peanut, sesame and coconut powder and cook till oil is released.
  • Add the cooked drumsticks to the above cooked paste. Coat it nicely. Add water and salt to adjust consistency and taste and bring it to a boil.
  • As soon as the curry comes to a boil add garam masala, amchur powder, sugar and chopped coriander.
  • Serve hot with phulkas
Keyword coconut, curry, drumstick, maharashtrian, peanut, saragva, shaak, shevaga, summer