My son,Shounak is just back from Goa…my mom has sent me some nice and fresh Shenga(Drunsticks) from her garden.Shonty 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 & Shonty is relishing on them.
2 big Onions chopped.
1 tbsp Malvani masala.
1/2 tbsp Chilli Powder.
2 tbsp Dhana-jeera powder.
1/2 tsp haldi.
Salt to taste.
1 tbsp Oil.
1/2 tsp Asafoetida.
1/2 tbsp grated Jaggery.
2 tbsp Vatan(Refer Glossary)
Few sprigs Corriander chopped.
Deskin Shenga and cut each sheng in four pieces.
Give a slit to each piece of sheng.
Mix together malvani masala,chilli powder,dhana jeera powder,haldi powder and salt.
Stuff it in the slit of each piece of sheng.
Stuff all the pieces.Keep aside.
Heat oil in a frying pan.Add asafoetida.Make a bed of chopped onions.
Arrange all stuffed shengas on it.Add remaining stuffing if any.Sprinkle little water,cover and cook till shengas become tender.
Add vatan and grated jaggery 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 !!!