Shevgyachya Shenganchi Bhaji
A simple Maharashtrian drumstick curry with soft, juicy pods simmered in a lightly spiced onion-coconut masala. It is homely, comforting, and especially good with bhakri or plain rice on the side.
For 4 servings
- prep
Prepare the drumsticks.
Wash the drumsticks well and cut them into 2 inch pieces. Trim the ends if needed and keep them ready with the chopped onion, grated coconut, ginger, garlic, and green chili.
- temper · ~2 min
Make the tempering.
1.Heat oil in a kadhai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and stir for a few seconds.4.Add the green chili, ginger, and garlic.TIPKeep the heat medium so the garlic does not burn and turn bitter. - saute · ~7 min
Cook the onion and coconut.
1.Add the chopped onion and cook until soft and lightly golden.2.Add the grated coconut and sauté for 2 to 3 minutes.3.Stir in turmeric powder, red chili powder, and godā masala. - simmer · ~20 min
Cook the drumsticks in the masala.
1.Add the drumstick pieces and mix well to coat them in the masala.2.Add salt, jaggery, tamarind paste, and water.3.Cover and cook until the drumsticks are tender and the gravy turns lightly thick.TIPThe drumsticks should be soft enough to scrape the flesh easily with your teeth. - garnish
Garnish with coriander leaves.
- serve
Serve hot with bhakri or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose young, bright green drumsticks; older pods can stay stringy even after simmering.
- 2Cut the pods into even 2-inch pieces so they soften at the same rate in the gravy.
- 3Sauté the onion until lightly golden before adding coconut; this gives the bhaji a sweeter, deeper base.
- 4Do not brown the coconut too much, or the curry can lose its soft, homely Maharashtrian flavor.
- 5Simmer covered until the pod skin looks slightly wrinkled and the inside scrapes out easily.
- 6Add a splash of hot water if the gravy tightens too much before the drumsticks turn tender.
- 7This bhaji tastes even better after 20 to 30 minutes of resting, as the tamarind, jaggery, and goda masala settle.
Adapt it for your goals.
Low-oil
Use less oil and sauté the onion with a small splash of water as needed; good if you want a lighter everyday bhaji.
spicierSpicier
Add an extra green chili or a little more red chili powder for a sharper heat that stands up well to bhakri.
peanut coconutPeanut-coconut
Add a spoonful of roasted peanut powder with the coconut for a nuttier, slightly thicker gravy common in many Maharashtrian home kitchens.
no onionNo-onion
Skip the onion and increase coconut slightly for a simpler fasting-style or pantry-friendly version with a cleaner masala taste.
Why this is on our healthy list.
Fiber-Rich Drumsticks
Moringa pods add natural fiber and a hearty texture, making the curry satisfying when eaten with rice or bhakri.
Digestive Aromatics
Ginger, garlic, cumin, and mustard are classic warming spices that add flavor while making the dish feel lighter and more balanced.
Plant-Based Goodness
This bhaji is fully plant-based, with coconut and spices creating richness without any dairy.
Frequently asked questions
They are ready when the outer pods feel tender and the inner flesh can be scraped out easily with your teeth or a spoon.
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