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Parsi Sekta Ni Sing Nu Dohroo Or Sweet And Sour Drumstick Gravy

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  Drumsticks 12 , stringed and cut into 3-4 pieces each
  Crushed jaggery 2 Cup (32 tbs)
  Tamarind pulp 1 1⁄2 Cup (24 tbs)
  Gram flour 1 Cup (16 tbs)
  Onions 3 Large, finely chopped
  Tomatoes 3 Large, finely chopped
  Fresh coriander 1⁄2 Bunch (50 gm), finely cut
  Fresh grated coconut 1⁄2
  Red chillies 8 , deseeded
  Green chillies 4 , deseeded
  Peanuts 3 Tablespoon, broiled
  Coriander 2 Tablespoon, broiled
  Cumin seeds 1 Tablespoon, broiled
  Black mustard seeds 1⁄2 Teaspoon, broiled
  Asafoetida 1⁄2 Teaspoon
  Curry leaves sprigs 3
  Salt To Taste
  Refined sunflower oil/Peanut oil 1 Tablespoon

Clean, cut and boil the drumsticks in boiling, salted water till tender.
Place the onions in a large pan and add 1/2 cup oil and the curry leaves and allow the onions to cook till soft. Add the tomatoes and fresh coriander till they become soft.
Add the ground masala to the onions, lower flame and mix vigorously till red hot. Then mix the gram flour with 2 cups of water and stir so that no lumps remain and add it to the masala. Lower the flame and mix well. Add salt, taste and bring to a strong boil. Then add the tamarind pulp and the jaggery and mix well and let the jaggery melt in the gravy. Add the drumsticks to the gravy and simmer for 10 minutes. Stir, taste for salt and serve with white ghee rice or khichdi.

Recipe Summary

Difficulty Level: 
Side Dish

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Parsi Sekta Ni Sing Nu Dohroo Or Sweet And Sour Drumstick Gravy Recipe