Easy Drumstick Stir-Fry: Shevgyachya Shengachi Bhaji
Learn to make the best Shevgyachya Shengachi Sukki Bhaaji! This easy, hotel-style Maharashtrian drumstick recipe is a perfect, spicy dry stir-fry.
Ingredients
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
Instructions
- Prepare the Drumsticks: First, wash the drumsticks. Cut them into 2-3 inch pieces and peel off the tough outer skin or "strings".
- 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.
- Start the Tadka: Heat oil in a kadai (pan). Once hot, add mustard seeds. When they pop, add cumin seeds, asafoetida, and curry leaves.
- Sauté Onions: Add the chopped onions and fry them well until they become soft and light brown.
- Add Ginger-Garlic-Chilli: Add the crushed paste of ginger, garlic, and green chilli. Sauté for a minute until the raw smell is gone.
- Cook Tomatoes: Add the chopped tomatoes and salt. The salt helps the tomatoes cook down faster. Sauté until they are soft.
- 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.
- Add Peanut Powder: Add the roasted peanut powder and some fresh coriander to the masala. Mix everything well.
- Combine: Now, add the pre-boiled drumsticks along with the water they were cooked in. Gently stir to coat the drumsticks with the masala.
- 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.
- Serve: Open the lid, give it one final mix, and your delicious drumstick stir-fry is ready to serve hot!