Shevgyacha Shenga Chi Amti (Drumstick Curry)
For Drumsticks
For Dal
For Amti
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Drumsticks
Wash 4 drumsticks and cut them into 3-inch pieces. You may scrape out some of the outer skin, but it's not necessary. In a deep pot, add enough water to cover the drumsticks and add salt to taste. Cook drumsticks until they soften, which should take about after the water starts boiling. They should easily break when pressed.
Prepare Dal
Take 2 cups of Turdal (Pigeon Peas). Rinse the dal 4-5 times until the water runs relatively clear. Add 3 cups of water to the dal. Pressure cook the dal for 4-5 whistles until it is soft and mushy. Once cooked, the dal to a smooth consistency.
Prepare Tamarind Pulp
Soak tamarind in some water and remove the pulp. Set aside.
Make Amti Tadka
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds and let them splutter. Add 1/4 teaspoon of methi seeds (fenugreek seeds). Add 1/4 teaspoon of hing (asafoetida) and 1/2 teaspoon of turmeric powder. Add 1 sprig of curry leaves. Mix well and for a few seconds until fragrant.
Combine and Simmer Amti
Add the cooked drumsticks (Shevgyacha Shenga) to the pan. Add 1 cup of water. Add 2 teaspoons of red chilli powder and mix well. Add 2 teaspoons of Goda Masala (you can use garam masala powder or coriander-cumin powder if Goda Masala is unavailable) and mix well. Cover the pan and let the drumsticks for to absorb all the flavors from the tadka and spices. Add the cooked Toordal to the pan. At this time, add the water in which drumsticks were cooked and adjust the consistency of the Amti. Add 2 teaspoons of jaggery (Gul) and 3 teaspoons of tamarind pulp. Add salt to taste and mix well. Let the Amti boil for on medium flame; the more it boils, the more flavorful it gets.
Serve
Transfer the hot Shevgyacha Shenga Chi Amti into a serving bowl and serve with soft boiled rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
Variations
Simple ways to adapt this recipe.
- For a spicier versionCustomise
Increase the amount of red chilli powder or add green chilies.
- Add other vegetables like potatoCustomise
Add other vegetables like potato or pumpkin for a mixed vegetable Amti.
Helpful Tips
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