Another cuisine from maharashtra is the shektachya shenganchi amti /shevgyachya shenganchi amti / drumstick curry.Drumstick is english name for shektachi sheng.This sabji is like gravy & can be eaten with rice or chapati .My mom prepares the shektachya shenganchi amti (curry/rassa bhaji) which is a sweet,tangy & spicy curry prepared from the drumsticks which is one of my favorites.I simply drink this aamti just like soups.Its really delicious.I remember we had a big drumstick tree in my maternal grandmothers courtyard in uran which produced ample of shenga throughout the year.
Before proceeding to today's recipe here is some information about drumsticks (SOURCE:wiki)
Drumstick tree" and variants thereof redirect here. This name is also used for the golden shower tree (Cassia fistulosa)Moringa oleifera is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, benzolive tree,and West Indian ben. It is also known as drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, or ben oil tree,from the oil derived from the seeds. It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is rather slender, with drooping branches that grow to approximately 10 m in height. In cultivation, it is often cut back annually to 1 meter or less and allowed to regrow so the pods and leaves remain within arm's reach.
The immature green pods called “drumsticks” are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a sauce until soft. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked and are said to taste like mushrooms. The leaves are the most nutritious part of the plant, being a significant source of vitamin B6, vitamin C, pro vitamin A as beta-carotene, magnesium and protein, among other nutrients reported by the USDA.Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers.
The moringa pod is known as nuggekai (Kannada), murungai kai, saragwa or saragwe in India, and is often referred to as "drumstick" in English. In South India, it is used to prepare a variety of sambar and is also fried. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets, etc. In Maharashtra, the pods are used in sweet and sour curries called aamatee. In Gujarat and Rajasthan, the pods are used in to cook a spicy curry called saragva ki kadhi.
Medicinal Uses
A folk remedy for stomach complaints, catarrh, hay fever, impotence, edema, cramps, hemorrhoids, headaches, sore gums; to strengthen the eyes and the brain, liver, gall, digestive, respiratory and immune system, and as a blood cleanser and blood builder. A traditional folk remedy was to use the leaves as a poultice on the abdomen to expel intestinal worms. Oil from the seed, called Oil of Ben, is used for earache and in ointments for skin conditions. The oil rubbed on the skin is said to prevent mosquitoes from biting. Flowers infused in honey are used as a cough remedy.
Ingredients:
2-3 Drumsticks (shektachya shenga /shevgyachya shenga)
1- Potato peeled & cubed
1/4 cup chana dal soaked in water
1/4 cup peanut soaked in water
1 medium onion chopped finely
2- tsp lal tikhat /red masala / red chilli powder
1 tsp haldi (turmeric)
1 - tsp jaggery
1 tsp tamarind pulp
1 tsp sugar
Salt as per taste
3/4 cup fresh grated coconut
Garnishing
Coriander leaves
Tempering
2 tbsp oil
1 tsp rai (mustard seeds)
1 tsp cumin seeds ( jeera)
Method
1. Peel off the outer skin of the drumsticks. Wash and cut each into 3” pieces.pressure cook (1 whistle) peanut & chana dal .
2.Boil water in a pan ,add salt & keep them immersed in hot water for 10-15 min .This will help to remove worms if any in drumsticks.drain & keep aside.
3. Heat oil in a bottom pan/ kadhai .When oil is heated, add mustard seeds.After they splutter, add cumin seeds, asafoetida,turmeric ,sugar ,half red chilli powder (this will impart a bright red colour to your bhaji)
4.Add onions,potato, chana dal & peanut & fry till onion turns pink. Next saute the potatoes & add little water just enough to the level of potatoes & cover with lid & cook for minutes.
5.Remove lid & add drained drumsticks.Add remaining red chilli.Add little water & cook for 5 minutes.
6.Grind coconut with little water to form a coconut paste
7.Next add coconut paste to vegetable,jaggery ,salt ,tamarind pulp & water depending on the consistency you require & let the drumsticks cook for 10/15 minutes,depending on the freshness of the drumsticks.
8 Uncover the lid and drumstick curry is ready to be served.Garnish with some coriander leaves.......
9.Serve with rice /chapati .
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