Drumsticks Curry | Shevga Bhaaji

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March 23, 2024
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Drumsticks Curry, or Shevga Bhaji as it’s known in Marathi, is a traditional Indian dish made with tender drumsticks cooked in a flavorful gravy of spices, tomatoes, and coconut.

The Moringa tree is a plant that grows in many parts of the world, including India. It’s often called the drumstick tree because of its long, slender pods that resemble drumsticks. This tree is super useful because you can eat almost every part of it! The leaves, flowers, and drumsticks are all edible and packed with nutrients. People use Moringa leaves to make tea or add them to salads. The flowers are also edible and can be cooked in dishes. And the drumsticks, well, they’re tasty when added to curries or soups. Not only is the Moringa tree good for food, but it also has medicinal properties. It’s used to treat various health issues like inflammation and high blood pressure. Plus, it’s easy to grow, making it a valuable plant for both food and medicine.

In India, when we talk about drumsticks, we mean the seed pods of the moringa tree. However, in the US, drumsticks refer to chicken legs. Just to avoid any confusion, I want to clarify that I’m making curry with the drumsticks from the moringa tree, which are the long, slender pods filled with seeds. So, this curry is entirely plant-based.

Drumsticks Curry
Drumsticks Curry

As a Maharashtrian, I’m excited to share my grandma’s favorite recipe with you. This curry has different versions across India, with variations from the North, South, and East. Even within Maharashtra, there are different styles of making it, but I’ll be sharing my grandma’s recipe. It’s a quick and tasty curry that you can whip up in just 15 minutes.

Ingredients

drumsticks, onion, tomatoes, green chilies, ginger, garlic, coriander leaves(cilantro), shredded dry coconut, mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, kashmiri red chili powder, coriander powder, cumin powder, Goda Masala, salt, oil, jaggery, amchoor powder(dry mango powder) fresh cilantro leaves for garnish.

Instructions

Prep Drumsticks:

  • Peel the drumsticks slightly to make drumsticks easy to cook. Cut them approx 2 inches tall.

For making Onion-Coconut paste:

  • Heat oil in a pan and fry onions till they are brown. Then add shredded dry coconut and fry till they are brown too. Let it cool then grind it in a smooth paste in a mixer grinder using a splash of water. Take it out in a bowl and keep it aside.

For making ginger-garlic-green chili- coriander paste

  • Next add ginger, garlic, green chilies and coriander leaves( do not leave the stems; my grandma says, that is where the real flavor comes from) and grind it in a fine paste as well.

For tomato puree:

  • In the same way, grind tomatoes in the mixer and keep it aside. You can use canned tomato puree as well.

For making drumsticks curry:

  • In the same pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds and let them crackle. Drop in a pinch of hing or asafoetida.
  • Add chopped onions and sauté until they turn translucent. Next goes in ginger-garlic-green chilies-coriander leaves paste. Cook till the raw smell goes off.
  • Now, add pureed tomatoes along with onion-coconut paste. Cook it till oil starts separating from the spice mixture.
  • Now its time to add powdered spices. Add turmeric powder, red chili powder, kashmiri red chili powder, coriander powder, cumin powder and salt. at this point enters the start of the show- Goda Masala. It gives it an authentic Maharashtrian taste to this curry. If you dont have it, you can use kala masala or garam masala. Mix well and cook for another minute.
  • Add the drumstick pieces to the pan and mix them with the masala.
  • Pour hot water (carefully) enough to cover the drumsticks. It is important to add hot water as it will give a flavorful “tarri”(layer of oil) on the top. Using hot water is completely optional, you can use room temperature water instead. Now let the curry simmer until drumsticks are cooked through and the gravy thickens. Add amchoor and a piece of jaggery to bring all the flavors together.

For Garnish:

  • Garnish with fresh cilantro leaves and serve hot with steamed rice or Indian bread.
Drumsticks Curry
Drumsticks Curry

Serving Suggestions

  • Drumsticks Curry pairs perfectly with steamed rice, roti, or naan.
  • You can also enjoy it with some plain yogurt or pickle on the side for an extra burst of flavors.

Tips and Tricks

  • Choose tender drumsticks for the best texture and flavor.
  • To easily peel drumsticks, make a slit along the length of the drumstick and peel the skin off using a knife or your fingers.
  • Adjust the spice levels according to your preference.
  • For a creamier texture, you can add a tablespoon of yogurt or cream towards the end of cooking. If you prefer plant-based, you can use canned coconut milk.

Meal Prep Tip

  • You can keep the drum sticks peeled and cut in a air tight container in a fridge. Similarly you can also make the green chili paste along with ginger and garlic in bulk and keep it air tight container. This will save you a lot of time during the busy weekdays.
Drumsticks Curry
Drumsticks Curry

FAQs

Q: Can I use frozen drumsticks for this recipe?

A: Yes, you can use frozen drumsticks, but make sure to thaw them completely before cooking.

Q: Can I make this curry ahead of time?

A: Yes, you can prepare the curry in advance and store it in the refrigerator for up to 2 days. Just reheat it before serving.

Q: Can I add other vegetables to this curry?

A: Yes, Drumsticks Curry is versatile, and you can add other vegetables like potatoes, carrots, or bell peppers to enhance the flavor and nutrition of the dish. Just ensure they are cut into uniform pieces for even cooking.

Other recipes to try

Drumsticks Curry

Drumsticks Curry or Shevga Bhaji

Drumsticks Curry, or Shevga Bhaji as it's known in Marathi, is a traditional Indian dish made with tender drumsticks cooked in a flavorful gravy of spices, tomatoes, and coconut. It's a quick and tasty curry that you can whip up in just 15 minutes. It pairs perfectly with steamed rice, roti, or naan.

Ingredients
  

For onion coconut mixture:

  • 1 onion roughly chopped
  • 1/2 cup grated dry coconut

For ginger-garlic-green chilies-coriander paste:

  • 2-3 green chilies slit
  • 4-5 garlic cloves
  • 1 inch ginger
  • 1/4 cup coriander leaves along with stems chopped

For Tomato puree

  • 1 tomato roughly chopped

For making drumsticks curry:

  • 4-5 drumsticks peeled and cut into 2-inch pieces
  • 1 tablespoon oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch asafoetida hing
  • 1 onion finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp Goda Masala
  • Salt to taste
  • 1 tsp jaggery powder or Small piece of jaggery
  • 1 tsp amchoor powder dry mango powder

For Granish

  • 1/4 cup coriander leaves chopped

Instructions
 

  • Peel and cut drumsticks, and set aside.
  • Heat oil in a pan and fry onions till they are brown. Then add shredded dry coconut and fry till they are brown too. Grind it into fine paste.
  • Grind ginger, garlic, green chilies, and coriander leaves into a paste.
  • Grind tomatoes into a puree.
  • Heat oil in a pan, add mustard seeds and let them splutter. Add cumin seeds and asafoetida.
  • Add chopped onions and sauté until translucent.
  • Add ginger-garlic-green chili-coriander paste and cook until fragrant.
  • Add tomato puree and onion-coconut paste, cook until oil separates.
  • Add turmeric powder, red chili powder, kashmiri red chili powder, coriander powder, cumin powder, Goda Masala and salt, mix well, and cook for a minute.
  • Add drumstick pieces and mix with the masala.
  • Pour hot water to cover drumsticks and simmer until cooked.
  • Add jaggery and amchoor powder, cook for a minute.
  • Garnish with cilantro leaves and serve hot.

Notes

  • ** Serving Suggestions**
    Drumsticks Curry pairs perfectly with steamed rice, roti, or naan.
  • You can also enjoy it with some plain yogurt or pickle on the side for an extra burst of flavors.
** Tips and Tricks**
  • Choose tender drumsticks for the best texture and flavor.
  • To easily peel drumsticks, make a slit along the length of the drumstick and peel the skin off using a knife or your fingers.
  • Adjust the spice levels according to your preference.
  • For a creamier texture, you can add a tablespoon of yogurt or cream towards the end of cooking. If you prefer plant-based, you can use canned coconut milk.
Author: Trupti Deo
Course: dinner, lunch
Cuisine: Indian
Keyword: Drumsticks curry, easy dinner idea, easy lunch idea, Homemade, Maharashtrian style, Sahjan phalli ki sabji, Shevga Bhaaji

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.

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