Drumsticks Curry | Shevga Bhaaji

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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.

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.

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.

• 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.

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.

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