Drumstick Sabzi in Marathi
Time: 30 to 35 minutes
Makes: 4 to 5 servings
Ingredients:
3 drumsticks, cut into 3 to 4 inch pieces
1 cup Besan
1/2 cup fresh coconut, scraped
3 dried red chilies
3 pieces of kokum
For tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches of cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder
2.5 to 3 cups of water
Salt to taste
Method:
1) Heat oil into a kadai or pan. Add mustard seeds, cumin seeds, hing, turmeric powder and red chilies. Also add cut drumsticks, coconut and kokum. Lower the heat, cover the kadai with a steel plate. Pour 1/2 cup water in the steel plate. Steam cook for 3-4 minutes. Stir a couple of times.
2) After 3-4 minutes, pour the remaining water in the plate into kadai. Also, add around 2.5 cups of water and some salt. Boil for 8 to 10 minutes. Drumsticks should be cooked well but should stay whole as well.
3) Once drumsticks are cooked, reduce the heat and add besan. Stir with a spoon to avoid lumps. When all the besan is mixed in the water, cover the pan and steam-cook until besan is well done. Stir in between.
Garnish with cilantro and serve with chapati or millet roti.
Tips:
1) When we put a plate filled with water over the kadai a small amount of water drips in the kadai. This water keeps the vegetable moist and prevent burning.
2) I had added 1 tsp of sugar along with besan. It is completely optional.
Time: 30 to 35 minutes
Makes: 4 to 5 servings
3 drumsticks, cut into 3 to 4 inch pieces
1 cup Besan
1/2 cup fresh coconut, scraped
3 dried red chilies
3 pieces of kokum
For tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches of cumin seeds, 1/4 tsp hing, 1/4 tsp turmeric powder
2.5 to 3 cups of water
Salt to taste
Method:
1) Heat oil into a kadai or pan. Add mustard seeds, cumin seeds, hing, turmeric powder and red chilies. Also add cut drumsticks, coconut and kokum. Lower the heat, cover the kadai with a steel plate. Pour 1/2 cup water in the steel plate. Steam cook for 3-4 minutes. Stir a couple of times.
2) After 3-4 minutes, pour the remaining water in the plate into kadai. Also, add around 2.5 cups of water and some salt. Boil for 8 to 10 minutes. Drumsticks should be cooked well but should stay whole as well.
3) Once drumsticks are cooked, reduce the heat and add besan. Stir with a spoon to avoid lumps. When all the besan is mixed in the water, cover the pan and steam-cook until besan is well done. Stir in between.
Garnish with cilantro and serve with chapati or millet roti.
1) When we put a plate filled with water over the kadai a small amount of water drips in the kadai. This water keeps the vegetable moist and prevent burning.
2) I had added 1 tsp of sugar along with besan. It is completely optional.
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