(Drumsticks in coconut curry)

I find curries cosy, delicious, and satisfying. This drumstick curry is no exception! This is a Maharashtrian dish, and we call it ‘Shevgyachya Shengancha Guldamba (शेवग्याच्या शेंगांचं गुळडांब)’ in the Marathi language.

I love to have this curry with steamed rice, with lots of ghee on it. Do try this recipe and let me know how you like it, in the comments section below.

RECIPE VIDEO

Ingredients

• 3/4 drumsticks (सहजन / शेवग्याच्या शेंगा)

• 1 tbsp oil (तेल)

• 1 tsp mustard seeds (राई / मोहरी)

• 1/2 tbsp asafoetida (हींग)

• 7-8 fenugreek seeds (मेथी दाना /मेथी दाणा)

• 1 tsp green chilli paste (हरी मिर्च का पेस्ट / हिरवी मिरची ठेचून)

• 1/2 tsp turmeric powder (हल्दी पाउडर/हळद)

• 1/2 tsp red chilli powder (लाल मिर्च पाउडर/तिखट)

• 1/2 cup water (पानी/पाणी)

• 5 tbsp thin tamarind pulp (पानी मिलाकर पतला किया हुआ इमली का पल्प / पातळ केलेला चिंचेचा कोळ) or Khajur - imli chutney diluted with water (पतली खजूर इमली चटनी / पातळ खजूर आणि चिंचेची चटणी)

• salt as per taste (नमक/ मीठ)

• 1 tbsp jaggery (गुड़ / गूळ)

• 1 tbsp chickpea flour (बेसन)

• 1.5 cups coconut milk (नारियल का दूध / नारळाचे दूध)

• 1/2 tbsp clarified butter (शुद्ध देसी घी / साजूक तूप)

• 1 tbsp coriander leaves chopped (कटे हुए हरी धनिया के पत्ते)
  
  

Method

• Wash and pat dry the drumsticks. Cut them into 3-inch-long pieces as shown below-

• Heat oil in a pan. When the oil gets hot, add mustard seeds and let them splutter.

• Then add asafoetida, fenugreek seeds, green chilli paste, turmeric powder, and red chilli powder. Saute on a low flame for 20-30 seconds.

• Add the drumstick pieces and mix everything well.

• Add 1/2 cup water, salt, jaggery and tamarind pulp to the pan. Give it a nice stir. Cover and cook the drumsticks till they are properly done (20-25 mins).

• In a small bowl make a smooth paste of gram flour by adding water to it. Make sure there are no lumps left. Add this paste to the pan.

• Lower the flame and pour the coconut milk in, stirring continuously. Add some ghee on top and garnish with fresh coriander leaves.

GULDAMBA IS READY TO SERVE!!

SERVE HOT.

Notes -

• To check whether the drumsticks are properly cooked inside out, insert the tip of a knife in one of them. If the knife goes in easily, the drumsticks are cooked.

• It is best to use fresh coconut milk as it gives this dish a lovely flavour.

• You can adjust the amount of red chilli powder as per your taste.

• Make this curry a little ahead of time. Let it sit for 3-4 hours and then reheat it before serving. This helps to mature the flavours of this curry.

• I use khajur-imli chutney while making this curry. You can use fresh tamarind pulp too. Just soak the tamarind in warm water for 5-7 minutes and then squeeze out the pulp.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.