Recipe for Tangy Sambhar Shengo
Recipe for Tangy Sambhar Shengo
Shengo is the Konkani name for Moringa/Drumsticks. I havenever really been a fan of Drumsticks until recently when i got to learn of itsvarious health benefits. Mum loves to add drumsticks in curries, be it meatprawn, etc. My niece, Sian, loves drumsticks and I love to hear her excited voice saying 'I'm eating Shengo Bhaji' ☺️My Husband loves Drumsticks too! Whenever we are at the Supermarket, he will stand right next to the Drumstick section and look at mewith twinkling eyes at his best behavior 😊And that’s my cue to understand what has to be my next move.At home, we usually make a super simple recipe for Drumsticks more like a fugath. However, this time I though of doing something different and elevating the Shengo since we were going to eat it plain with Chapatis. The best dish we enjoy our Shengo in is the South Indian Sambhar. So I thought why not add a bit of Sambhar powder and seeing how it tastes. Good decision! It turned out Yummm!Please do give it a try!
Ingredients
- 5 Drumsticks
- ¼ Cup Fresh Grated Coconut
- 1 Onion – chopped fine
- 1 Tomato – chopped fine
- 2 Green chillies – slit
- ½ Tspn Salt
- 1.5 Tspn Sambhar Powder(I use Everest)
- ½ Tspn Kashmiri Chilly Powder
- ½ Tspn Turmeric Powder
- 4-6 garlic cloves - chopped or pounded
- ¼ Tspn Mustard Seeds
- 1/4 Tspn Cumin Seeds
- 1.5 Tspn Tamarind Pulp
- ¼ Tspn Sugar
- 5-7 Sprigs of Fresh Coriander – chopped fine
- 1 Tbspn Coconut Oil or any other cooking oil
- ½ Cup water
Instructions
- Wash the Drumsticks
- Cut each drumstick into 5-6 long pieces
- With the help of a knife remove/peel off the dark green skin from the drumstick
- Heat Oil in a skillet and add the Mustard Seed and Cumin SeedsThen add the Onion, Tomatoes, Garlic, Chillies and saute until the Onions turn translucent and the Tomatoes turn mushy
- Add the Coconut, the dry spice powders, tamarind pulp, sugar, salt and water and mix well Cover the skillet and let this cook for about 10 minutes
- Add the drumsticks
- Mix and stir well. Allow this to cook for 15-20 minutes
- After 15 minutes, open the skillet and check the color of the Drumsticks would have changed to Light GreenNote: If the Drumsticks are plump and big in size, it may take a little longer to cook. These were a bit thin so they cooked faster
- If there is water in the skillet, turn the heat to high forthe water to evaporate. Check for Salt, Sugar and Tamarind pulp. If required,you can add at this stageAdd the chopped Coriander, mix it wellOnce the water is evaporated, turn off the heat and enjoyyyyyyy the Super delicious Tangy Sambhar Shengo either as a side dish or with Hot Chapatis.
- That's the Love I received after we finished eating. Can you see the Heart? 🙂 🙂
