Shevgyachya Shenga (Drumsticks) are used extensively in a variety of
recipes in Maharashtrain cooking. This particular Aamti (Dal) is a very
authentic recipe found in every Maharashtrain household. There are
several versions of this particular 'Aamti' and we are presenting one of
them. We are sure you will love it.
Ingredients: (serving suggestions approx 2)
2-3 drumsticks chopped (2-3 inches)
1 cup boiled toordal (spilt pigeon peas)
2-3 green chillies chopped
1 tsp turmeric powder
1 medium tomato cut into cubes
3 kokum leaves or 1 tsp tamarind paste
1/2 tsp asafoetida (hing)
5-6 curry leaves
1 tbsp oil
1/2 tsp mustard seeds
2 cup water
1 tsp sugar or 1 inch jaggery
salt to taste
Method:
Take oil in pan and put mustard seeds, when seeds being to pop on a medium flame add asafoetida (hing), turmeric powder, curry leaves, green chillies chopped tomatoes and drumsticks. Saute till all spices are mixed.
Now add the cooked mashed toordal (leaving aside the water) and saute for a min.
Next add water (including water from the boiled toordaal if any), salt, kokum/tamarind, sugar/jagery and give it a nice boil approx. 5-7 mins covering with a lid till the drumsticks are tender.
Adjust the quantity of water depending on the consistency that you want.
Before serving garnish with chopped coriander. Serve it with steaming hot rice topped with butter/ghee and its ready to eat.
* You can also pressure cook the drumsticks when you cook toordal*
Ingredients: (serving suggestions approx 2)2-3 drumsticks chopped (2-3 inches)
1 cup boiled toordal (spilt pigeon peas)
2-3 green chillies chopped
1 tsp turmeric powder
1 medium tomato cut into cubes
3 kokum leaves or 1 tsp tamarind paste
1/2 tsp asafoetida (hing)
5-6 curry leaves
1 tbsp oil
1/2 tsp mustard seeds
2 cup water
1 tsp sugar or 1 inch jaggery
salt to taste
Method:
Take oil in pan and put mustard seeds, when seeds being to pop on a medium flame add asafoetida (hing), turmeric powder, curry leaves, green chillies chopped tomatoes and drumsticks. Saute till all spices are mixed.
Now add the cooked mashed toordal (leaving aside the water) and saute for a min.
Next add water (including water from the boiled toordaal if any), salt, kokum/tamarind, sugar/jagery and give it a nice boil approx. 5-7 mins covering with a lid till the drumsticks are tender.
Adjust the quantity of water depending on the consistency that you want.
Before serving garnish with chopped coriander. Serve it with steaming hot rice topped with butter/ghee and its ready to eat.
* You can also pressure cook the drumsticks when you cook toordal*
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