Easy Drumstick Stir-Fry: Shevgyachya Shengachi Bhaji

Are you looking for a quick, healthy, and delicious vegetable dish? This Shevgyachya Shengachi Sukki Bhaaji is a fantastic Maharashtrian recipe that tastes even better than what you’d find at a hotel! “Sukki Bhaaji” means “dry vegetable,” and this dish is a flavourful stir-fry made with drumsticks (known as shevga), onions, tomatoes, and a beautiful blend of spices.

It’s a perfect side dish for your everyday meals, packed with authentic Marathi flavours. This easy drumstick recipe has a slightly spicy and tangy taste, with a lovely nutty texture from roasted peanut powder. It’s a staple in many households and a great way to enjoy the health benefits of drumsticks. Let’s learn how to make this amazing drumstick stir-fry at home.

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Ingredients List:

• For Boiling Drumsticks:
  • 3 large Drumsticks (Shevgyachya Shenga)
  • Approx. 1/2 glass of Water
• For the Masala (Spice Base):
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds (Mohri)
  • 1 tsp Cumin Seeds (Jira)
  • A pinch of Asafoetida (Hing)
  • A few Curry Leaves (Kadipatta)
  • 2 medium Onions, chopped
  • 1-inch Ginger, 7 cloves Garlic, and 1 Green Chilli (crushed together)
  • 1 large Tomato, chopped
  • Salt (to taste)
• For the Spices & Garnish:
  • A little Turmeric Powder (Halad)
  • 1/2 tsp Garam Masala
  • 1 tsp Cumin-Coriander Powder (Dhane-Jire Powder)
  • 1 tsp Kanda Lasun Masala (or Red Chilli Powder, adjust to your spice level)
  • 2-3 tbsp Roasted Peanut Powder (coarsely ground)
  • Fresh Coriander, chopped

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Step-by-Step Instructions:

1. Prepare the Drumsticks: First, wash the drumsticks. Cut them into 2-3 inch pieces and peel off the tough outer skin or “strings”.
2. Pre-cook the Drumsticks: Add the drumstick pieces to a pot with about half a glass of water. Cover and boil for 10-12 minutes. Don’t cook them until they are completely mushy; they should be just tender. Keep the drumsticks and the leftover water aside.
3. Start the Tadka: Heat oil in a kadai (pan). Once hot, add mustard seeds. When they pop, add cumin seeds, asafoetida, and curry leaves.
4. Sauté Onions: Add the chopped onions and fry them well until they become soft and light brown.
5. Add Ginger-Garlic-Chilli: Add the crushed paste of ginger, garlic, and green chilli. Sauté for a minute until the raw smell is gone.
6. Cook Tomatoes: Add the chopped tomatoes and salt. The salt helps the tomatoes cook down faster. Sauté until they are soft.
7. Add Dry Spices: Lower the heat. Add the turmeric powder, garam masala, cumin-coriander powder, and Kanda Lasun Masala. Stir and cook the spices for about 30 seconds.
8. Add Peanut Powder: Add the roasted peanut powder and some fresh coriander to the masala. Mix everything well.
9. Combine: Now, add the pre-boiled drumsticks along with the water they were cooked in. Gently stir to coat the drumsticks with the masala.
10. Simmer (The Final Step): Cover the pan and let this Shevgyachya Shengachi Sukki Bhaaji simmer on low heat for 10 minutes. This helps the drumsticks absorb all the wonderful flavours.
11. Serve: Open the lid, give it one final mix, and your delicious drumstick stir-fry is ready to serve hot!

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Cooking Tips for Better Results:

• Don’t Overcook: The most important tip is not to overcook the drumsticks when boiling. They should be tender but still hold their shape.
• Kanda Lasun Masala: This special Maharashtrian spice mix gives the dish its authentic, hotel-style taste. If you don’t have it, use a good-quality red chilli powder and a little extra garam masala.
• Roast the Peanuts: For the best flavour, roast the peanuts yourself and then crush them coarsely. This adds a great nutty texture.
• Low Heat: After adding the dry spice powders, always cook on a low flame to prevent them from burning, which can make the dish taste bitter.

Variations:

• Tangy Version: For a sweet and tangy flavour, you can add 1 teaspoon of tamarind pulp and a small piece of jaggery (gul) when you add the tomatoes.
• Vegan Version: This recipe is already 100% vegan!
• Spicy Version: Add an extra green chilli when crushing the paste, or increase the amount of Kanda Lasun Masala.
• Kids-Friendly Version: Skip the green chilli and use only a tiny pinch of chilli powder. The peanut powder and tomatoes will give it a mild, sweet taste that kids might enjoy.

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Serving Suggestions:

• This Shevgyachya Shengachi Sukki Bhaaji is a dry dish, so it pairs perfectly with:
  • Bhakri: The most traditional and best-loved combination is with hot Jowar (sorghum) or Bajra (pearl millet) bhakri.
  • Chapati or Roti: It tastes wonderful wrapped in a fresh, hot chapati.
  • Dal and Rice: Serve it as a side dish with simple Varan Bhat (Maharashtrian dal and rice) and a little ghee for a complete, comforting meal.

FAQs (Frequently Asked Questions):

Q1: What is Shevgyachya Shengachi Bhaaji?
Ans: It is a classic Maharashtrian dry stir-fry (sukki bhaaji) made from drumsticks (shevgyachya shenga) cooked in a spicy and nutty masala of onion, tomato, garlic, and peanuts.

Q2: Why are my drumsticks tough or stringy?
Ans: This usually happens if the drumsticks are not fresh or are too old. Always try to use fresh, tender green drumsticks. Also, remember to peel the tough outer strings before cutting and boiling them.

Q3: Can I make this recipe without onion and garlic?
Ans: The onion and garlic are key to the flavour. However, for a variation, you can skip them and use more tomato, ginger, and a little extra asafoetida (hing) for a different taste.

Q4: How should I store this drumstick stir-fry?
Ans: You can store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat it in a pan or microwave before serving.

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