Thursday, June 16, 2011

Shengachi Amti - Drumstick Curry (From my Mom's kitchen)


Drumsticks (Shenga)2-3
3/4 cup coconut scraped
1/2 tsp methi dana(fenugreek seeds)
1/2 tsp mustard seeds(rai)
hing (to taste)
Tamrind paste 2 tbsp
1/2 tsp turmeric
2 tsp red chilly powder
1/2 tbsp rice flour
1/2 tbsp oil
jaggery about size of a small lemon


1.Peel the drumsticks and cut into 2 inch peices. Wash well and keep soaked in a bowl of water.
2.Grind together the coconut, 1/4 mustard seeds(rai) and 1/4 methi dana(fenugreek seeds)alongwith half tbsp rice flour to a fine paste and keep aside.
3.For the tadka, heat oil in a thick bottomed vessle eg:kadai add the remaining 1/4 tsp mustard seeds, 1/4 tsp methi dana and hing.
4.Put the drumstick peices and add a cup of water. Cover and cook till the drumsticks are cooked.
5.Add the turmeric, red chilly powder, tamrind paste, jaggery,salt and bring it to a boil. Let it boil for 5 minutes approximately.
6.Add the ground coconut mixture and let the curry come to a boil. Switch of the gas immediately.

Serve with hot steamed rice.

Tip: Same curry can be made with Raw mango (kairi).

Monday, June 6, 2011



1/4 kg. Arbi (taro root)
pinch hing
1/2 tsp ajwain
salt to taste
1/2 tsp red chilli pd.
1/2 tsp garam masala
1/4 tsp haldi
1/4 tsp amchoor pd.
1/4 tsp saboot dhaniya(whole dried coriander seeds)
1/2 tsp jeera
half bunch coriander leaves
few mint sprigs (optional)
lemon juice
1/2 inch ginger (peeled)
oil for frying
coriander leaves for garnish

1.Wash the arbi.
2.Pressure cook the arbi for 1 whistle.
3.Remove from pressure cooker and let the arbi cool.Peel the arbi once it is cooled.
4.Coarse grind coriander leaves,ginger,mint leaves. Keep it aside.
5.Cut the arbi into bite size peices.
6.Marinate the arbi with the ground coriander mix. Add lemon juice,amchoor,red chilly powder, garam masala,pinch of haldi,ajwain,coarsely pounded coriander seeds and salt.
7.Keep aside the marinated mixture for 2 hours.
8.Heat oil in a pan and fry the arbi.
9.Garnish with coriander and serve hot.