Shevgyacha Shenga Chi Amti (Drumstick Curry)

Step 1: 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 5-7 minutes after the water starts boiling. They should easily break when pressed.

Step 2: 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, whisk the dal to a smooth consistency.

Step 3: Prepare Tamarind Pulp

Soak tamarind in some water and remove the pulp. Set aside.

Step 4: 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 sauté for a few seconds until fragrant.

Step 5: 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 simmer for 3-4 minutes 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 6-8 minutes on medium flame; the more it boils, the more flavorful it gets.

Step 6: Serve

Transfer the hot Shevgyacha Shenga Chi Amti into a serving bowl and serve with soft boiled rice.

• You may scrape out some of the outer skin of the drumsticks, but it's not necessary.

• Adjust the consistency of the Amti by adding more or less of the drumstick cooking water.

• The more the Amti boils, the more flavorful it gets, so allow it to simmer for the recommended time.

• If Goda Masala is not available, you can substitute it with garam masala powder or coriander-cumin powder.

• For a spicier version, increase the amount of red chilli powder or add green chilies.

• Add other vegetables like potato or pumpkin for a mixed vegetable Amti.