My son,is just back from Goa,after spending his summer vacation with my mom,she has sent me some nice and fresh Shenga(Drunsticks) from our garden.

My son refuses to eat shenga if bought locally,says “I eat shenga only from mimmi’s (that’s what he calls his granny) garden”.

So now a days,I am making variety of shenga dishes & he is relishing on them.

This is a very easy to make yummy dish,goes well with chapati,bhakri or plain Dal rice.

Ingredients:

6 Shenga(Drunsticks)

2 small sized Potatoes.

2 Onions finely sliced.

1/2 cup Vatan (refer Glossary)

1/4 tsp Asafoetida.

1 tbsp Malwani masala.

1/4 tsp Haldi powder.

1 tbsp Jaggery (grated).

Corriander Leaves chopped finely.

2 tbsp Oil

Salt to taste.

Method:

Wash and peel potatoes and cut them lengthwise, like for fries,keep them aside.

Wash,pat dry and deskin Shenga and cut each sheng in four pieces.

Give a slit to each piece of sheng.

Mix together malvani masala,vatan,turmeric powder, salt and jaggery.

Stuff it in the slit of each piece of sheng.

Stuff all the pieces.Add remaining masala and potato to it.Keep aside.

Heat oil in a frying pan.Add asafoetida.Make a bed of sliced onions.

Arrange all stuffed shengas on it.Sprinkle little water,cover and cook till shengas become tender.

Open once in between and stir slowly.

Cover and cook for another 4 to 5 minutes.

Serve hot garnished with chopped corrinader leaves.

Tastes good with phulka or chappati.

Tip-To give it a non vegetarian touch fresh or dried small prawns can be also added to this dish.

Happy Cooking !!!

Sameera.