SHEVGYACHYA SHENGACHI SUKKI BHAJI

 This Shevgyachya Shengachi Bhaji or Drumstick Curry is again been in my draft for very long time.  Want to share it with vangi - batata bhaji but can't as was busy in some personal issues. Shevgyachya Shengachi Bhaji is Maharashtrian style Drumstick Curry recipe made with simple ingredients like  onion, garlic, ginger,  tomato and few Indian spice powders.  In this recipe just minimal things makes this curry so delicious. This stir fry preparation (Shevgyachya Shenganchi Bhaji) is often served as a side-dish with Chapati or steamed Rice and Varan/ Dal. Though the curry may not be very appealing in look but you will love it once you taste this.  Moringa/ Shevga tree is  loaded with valuable minerals, its full of healthy proteins and essential minerals making it healthy food . Shevgyachya shenga tree is called the "Power house of Minerals" and is most common tree in India and is considered one of the World's most useful tree as almost every part of the tree (leaves, fruits, flowers, barks and seeds) can be used for food and have medicinal values. Just try and see this recipe will be liked by your family members so now just lets see the procedure and step by step pictures how to make SHEVGYACHYA SHENGACHI SUKKI BHAJI  recipe.

INGREDIENTS : 

4-5 Drumsticks, cut into small pieces

1 big Tomato

2 small Onions

2 tablespoon Coconut, cut into pieces

 1/2" Ginger 

  5- 6 Garlic Cloves

1 sprig Curry Leaves

1/2 teaspoon Cumin Seeds

1/2 teaspoon Mustard Seeds

Pinch of Asafoetida

1/2 teaspoon Turmeric Powder

1 tablespoon Red Chilli Powder (adjust accordingly) 

1/2 tablespoon Garam Masala Powder

Salt as per taste

2 tablespoon Oil Chopped Coriander

METHOD :

STEP 1 - Wash and cut the drumsticks into small pieces.

STEP 2 - Remove the threads with the help of knife.

STEP 3 - Now in a wok, add 1 glass water with a pinch of salt. Add drumsticks in it and cover it.

STEP 4 - Cook on low flame for 5-7 minutes or until soft and tender. You can check if the drumsticks are cooked or not by pressing one piece in between your thumb and forefinger. 

STEP 5 - In mixer pot, add ginger, garlic and coconut and blend it. Do not add any water while blending. 

STEP 6 - Heat oil in a wide kadai. 

STEP 7 - Add mustard seeds, cumin seeds and let them crackle.

STEP 8- Add curry leaves and roast for few seconds.

STEP 9- Add pinch of asafoetida.

STEP 10 - Then add finely chopped onion and roast it well for 3-4 minutes.

STEP 11- Add turmeric powder, coconut + ginger + garlic paste and cook for 1 minute.

STEP 12 - Add chopped tomato and cook until soft and mushy.

STEP 13 - Add salt at this stage as it helps to cook tomato faster. Do not add much. (See notes)

STEP 14 - Now add chilli powder, garam masala powder, some chopped coriander and give it a nice stir. Cook for 30 seconds.

STEP 15 - Add cooked drumsticks with the leftover water used while steaming.

STEP 16 - Cover it and cook for around 5-7 minutes. If you feel the curry is too dry then add 1/2 cup hot water.

STEP 17 - Switch off the flame and garnish with some chopped coriander and ready to serve.

Serve it with roti, chapati or bhakari and enjoy.

NOTES : * We are going to add salt while cooking drumsticks, so adjust and add salt according to your taste while cooking tomato.