Shevgyachya Shenganchi Amti is an another authentic Maharashtrian amti (Curry). In this curry the main ingredients are Shevgyachya Shenga (Drumsticks) and Toor Dal (Split Pigeon Peas). This is one of my favorite curry. My mom used to make this Amti every alternate day in summer. There are many versions of making this curry. This is my favorite version which is a learn from my mom :)
Ingredients:
5 - 6 Drumsticks, cut into 2 - 3 inch
1/3 Cup of Toor Dal (Split Pigeon Peas)
1 Small Potato, cubed
1 small onion, chopped
1 Teaspoon cumin seeds
1 Teaspoon mustard seeds
1 Teaspoon turmeric
6 - 8 Curry leaves
2 Tablespoon peanut crush
2 - 3 Tablespoon Kolhapuri Tikhat Masala
1 or 1/2 inch Jaggary
3 - 4 Tablespoon oil
Coriander leaves, chopped
Salt as per your taste
Method :
Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, turmeric and onion. Saute it for 2 to 3 minutes. Add the drumsticks, potato and toor dal.
Add water as per your need. Add Jaggary and salt. Let it boil.
Once curry starts boiling, add peanut crush into that.
Turn the heat to medium low. Cover and let it cook for 8 - 10 minutes.
Turn off the heat and sprinkle fresh coriander.
Shevgyachya Shenganchi Amti is ready.
