Sunday, May 7, 2017

SHEVGYACHYA SHENGANCHE PITHLA ( DRUMSTICKS PITHLA)


SHEVGYACHYA SHENGANCHE PITHLA (DRUMSTICKS PITHLA)

We are fond of Maharashtrian dishes and elsewhere in this blog you will find recipes for some of our favourites like Barli Vaangi Sabudana Khichdi and Shengdana Kadhi..

 Pithla which is made of chickpea flour (besan) is a popular dish in Maharashtra. Today's recipe is of  pithla made using drumsticks which are called "Shevgyacha Shenga" in Marathi.

Hence, this variety of pithla is called, "Shevgyachya Shenganche Pithla." What I made is adapted from the recipe by Aruna Panangipally in Ahaaramonline.




Ingredients:
  • Shevgyacha Shenga (Drumsticks) , 2
  • Besan (Chickpea Flour), 1/2 cup
  • Water, 1 and 1/2 cups to 2 cups
  • Large-sized Onion, chopped, 1
  • Green Chillies, slit, 3
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Turmeric Powder, 1/8 tsp
  • Hing (Asafoetida) , a small pinch
  • Curry Leaves, a few
  • Salt, to taste
  • Oil, 1 tbsp
  • Coriander leaves, chopped, 2 tbsp, for garnish
Method:

Wash the drumsticks and snip off the two ends. Cut the drumsticks into 2 " pieces
In a vessel, cook the drumstick pieces in water with a little bit of salt till they become tender
(Take care that the drumsticks do not get overcooked)
 Drain the water and keep aside the cooked drumsticks
In a kadhai, dry roast the besan for a few minutes till the raw smell goes and the besan begins to change colour
Remove from the flame and allow it to cool
To this add the turmeric powder and mix well
Gradually add 1 and 1/2 cups of water and stir till you get a smooth batter without any lumps
Heat oil in the kadhai and when it gets hot add the mustard seeds, when they splutter add the cumin seeds and wait till they sizzle and change colour
Now add the hing, slit green chillies and curry leaves. Saute for a few seconds
Next add the chopped onion. Fry till it changes colour and turns pink
To this add the cooked drumsticks and mix well
Lower the flame and add the besan batter stirring continuously to avoid it forming lumps
Cook on medium/low flame till the batter thickens
Add some water if required to get the consistency you desire
Finally, garnish with chopped coriander leaves
Serve hot with rice, rotis or bhakri.