Are you craving a delicious, comforting, and tangy Indian meal? This Drumstick and Raw Mango Curry Recipe, locally known in Maharashtra as Shevgyachya Shengachi Amti, is the perfect dish to brighten up your lunch or dinner menu! Combining the earthy flavour of drumsticks (shevga) with the sour, refreshing punch of raw mango (kairi), this traditional Maharashtrian drumstick curry is both healthy and incredibly mouthwatering.
Adding lightly soaked moth bean dal (matki dal) gives the curry a wonderful, thick texture and a great protein boost, making it a wholesome choice for the whole family. Whether you enjoy it with warm rice, hearty bhakri, or soft chapati, this tangy drumstick curry will surely win your heart. Best of all, it uses simple kitchen staples and requires minimal effort. Follow our step-by-step guide below to easily master this authentic drumstick and raw mango curry recipe at home today!
Also Read: Easy Drumstick Stir-Fry: Shevgyachya Shengachi Bhaji
Ingredients List
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- A pinch of Asafoetida (Hing)
- 1 sprig of Curry leaves
- 1 large Onion (finely chopped)
- 1 medium Tomato (chopped)
- 1/4 teaspoon Turmeric powder
- 1.5 teaspoons Kanda Lasun Masala (Maharashtrian Onion Garlic Masala)
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Cumin-coriander powder
- Salt to taste
- 3 Drumsticks (cut into large pieces, approx. 300g)
- 3 pieces of Raw Mango (Kairi)
- 1/2 cup Matki Dal (Moth bean dal, soaked in water for 10 minutes)
- Fresh Coriander leaves (chopped, with stems)
- 2 glasses of warm water
For the fresh paste:
- 1/2 inch Ginger
- 1 Green Chilli
- 1 whole Garlic bulb (peeled)
- A small piece of Dry Coconut
Step-by-step Instructions
- Prepare the Paste: Crush the dry coconut, ginger, green chilli, and garlic together in a mortar and pestle to make a coarse, flavorful paste.
- Heat the Oil: Heat oil in a pan or kadhai. Add mustard seeds and let them splutter.
- Temper the Spices: Add your cumin seeds, asafoetida (hing), curry leaves, and chopped onion. Sauté until the onion is lightly roasted.
- Sauté the Paste: Stir in the fresh coconut and garlic paste you prepared earlier, cooking it well to remove the raw smell.
- Add Tomatoes: Toss in the chopped tomato and cook until it softens.
- Mix the Spices: Turn the heat down to low. Mix in the turmeric powder, Kanda Lasun Masala, and salt. Next, add the garam masala and cumin-coriander powder.
- Add Drumsticks & Raw Mango: Toss the chopped drumsticks into the masala base. Follow this up with the tangy raw mango (kairi) pieces.
- Mix in the Dal: Drain your soaked matki dal and add it to the pan. Top it off with fresh chopped coriander and stir everything together nicely.
- Simmer the Curry: Pour 2 glasses of warm water into the pan and mix well.
- Cover and Cook: Cover the pan and let the curry cook on a low flame for about 15 minutes. Once the drumsticks and dal are perfectly tender, your delicious Shevgyachya Shengachi Amti is ready to serve!
Also Read: Maharashtrian Dal Drumstick Curry
Cooking Tips
- Adjust the Sourness: Depending on how tangy your raw mango is, you can increase or decrease the number of pieces. Taste a small piece of the mango before adding it to judge the sourness!
- Use Warm Water: Always use warm water to make the gravy. This helps maintain the cooking temperature of the pan and vastly improves the curry’s colour and flavour.
- Slow Cooking: Cooking the curry on low heat ensures the drumsticks absorb all the beautiful spices and tanginess evenly without drying out.
Variations
- Dal Substitutes: If you don’t have matki dal at home, you can easily swap it out for soaked Moong Dal (split green gram) or Masoor Dal (red lentils).
- Spicy Version: For an extra kick of heat, add an extra green chilli to your crushed paste or increase the amount of Kanda Lasun Masala.
- Vegan Version: Good news! This Maharashtrian drumstick curry recipe is naturally 100% vegan-friendly just the way it is.
- Kid-Friendly Version: Omit the green chilli and reduce the Kanda Lasun Masala. The natural tanginess of the raw mango will make it a fun, lip-smacking meal for kids!
Serving Suggestions
This tangy Maharashtrian Drumstick and Raw Mango Curry pairs wonderfully with hot steamed white rice. You can also mop up the delicious, thick gravy with warm Jowar Bhakri, Bajra Bhakri, or soft whole wheat Chapatis. Serve it with a side of sliced onions and a roasted papad for a complete, traditional, and highly satisfying meal.
Also Read: Easy Maharashtrian Tomato Saar Recipe (Quick & Tasty)
FAQs
Q: Can I use tamarind instead of raw mango for this drumstick curry?
A: Yes! If raw mangoes aren’t in season, you can easily use a small amount of tamarind pulp or kokum to give the Drumstick Curry Recipe its signature tangy flavour.
Q: Do I need to peel the drumsticks before cooking?
A: You only need to lightly scrape off the tough outer green ridges of the drumsticks. Do not peel them completely, otherwise, they will break apart and melt completely into the curry while boiling.
Q: What is Kanda Lasun Masala?
A: It is a traditional Maharashtrian spice blend made primarily of onions, garlic, and red chillies. If you don’t have it on hand, you can substitute it with a mix of regular red chilli powder and a little extra garam masala.
Q: How long should I soak the dal?
A: The matki dal (moth bean dal) only needs a quick 10-minute soak in water before adding it to the pan. If you over-soak it, it might turn mushy in the curry.
Drumstick And Raw Mango Curry Recipe | Tangy Marathi Amti
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- A pinch of Asafoetida Hing
- 1 sprig of Curry leaves
- 1 large Onion finely chopped
- 1 medium Tomato chopped
- 1/4 teaspoon Turmeric powder
- 1.5 teaspoons Kanda Lasun Masala Maharashtrian Onion Garlic Masala
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Cumin-coriander powder
- Salt to taste
- 3 Drumsticks cut into large pieces, approx. 300g
- 3 pieces of Raw Mango Kairi
- 1/2 cup Matki Dal Moth bean dal, soaked in water for 10 minutes
- Fresh Coriander leaves chopped, with stems
- 2 glasses of warm water
For the fresh paste:
- 1/2 inch Ginger
- 1 Green Chilli
- 1 whole Garlic bulb peeled
- A small piece of Dry Coconut
Instructions
- Prepare the Paste: Crush the dry coconut, ginger, green chilli, and garlic together in a mortar and pestle to make a coarse, flavorful paste.
- Heat the Oil: Heat oil in a pan or kadhai. Add mustard seeds and let them splutter.
- Temper the Spices: Add your cumin seeds, asafoetida (hing), curry leaves, and chopped onion. Sauté until the onion is lightly roasted.
- Sauté the Paste: Stir in the fresh coconut and garlic paste you prepared earlier, cooking it well to remove the raw smell.
- Add Tomatoes: Toss in the chopped tomato and cook until it softens.
- Mix the Spices: Turn the heat down to low. Mix in the turmeric powder, Kanda Lasun Masala, and salt. Next, add the garam masala and cumin-coriander powder.
- Add Drumsticks & Raw Mango: Toss the chopped drumsticks into the masala base. Follow this up with the tangy raw mango (kairi) pieces.
- Mix in the Dal: Drain your soaked matki dal and add it to the pan. Top it off with fresh chopped coriander and stir everything together nicely.
- Simmer the Curry: Pour 2 glasses of warm water into the pan and mix well.
- Cover and Cook: Cover the pan and let the curry cook on a low flame for about 15 minutes. Once the drumsticks and dal are perfectly tender, your delicious Shevgyachya Shengachi Amti is ready to serve!
