Shevgyachya Shenganchi Bhaji with Jowar Bhakri

Instructions

1. 1

   Roast and Grind the Masala Paste (Vaatan)

   • In a dry pan over low-medium heat, roast the peanuts until fragrant and lightly browned. Remove and set aside.
   • In the same pan, toast the sesame seeds for 30-60 seconds until they start to pop. Remove and set aside.
   • Finally, roast the grated dry coconut until it turns a light golden brown. Watch carefully as it can burn quickly. Remove and let it cool.
   • Once all roasted ingredients are completely cool, transfer them to a grinder. Blend into a smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
2. 2

   Prepare the Curry Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the cumin seeds and asafoetida (hing). Sauté for 30 seconds.
   • Add the finely chopped onion and sauté for 7-8 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Cook the Tomatoes and Spices

   • Add the chopped tomatoes to the pan and cook for 4-5 minutes until they turn soft and mushy.
   • Stir in the turmeric powder, red chili powder, and goda masala. Sauté for one minute, allowing the spices to become fragrant.
4. 4

   Combine and Simmer the Curry

   • Add the prepared masala paste to the pan. Cook for 3-4 minutes, stirring continuously, until the masala releases oil from the sides.
   • Add the cut drumstick pieces and mix gently to coat them thoroughly with the masala.
   • Pour in 2 cups of hot water. Add salt, jaggery, and tamarind paste. Stir well to combine all ingredients.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the drumsticks are tender and cooked through.
5. 5

   Garnish and Serve

   • Check if the drumsticks are tender by piercing one with a fork. Once cooked, turn off the heat.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
   • Serve hot with jowar bhakri, chapati, or steamed rice.