Ingredients: 5 tablespoons Arhar dal (Split Toor Dal),2 Drumstick,1/2 Onion – chopped,4 tablespoons Fresh coconut – grated,1 teaspoon Coriander (Dhania) Seeds,2 Dry Red Chillies – adjust according to spice threshold,1 Tamarind – marble sized ball,5-6 Whole Black Peppercorns,1 teaspoon Turmeric powder (Haldi)
Time in minutes: 40 Servings: 2 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Sangacho Ross, first soak the toor dal in water for 2 hours, then pressure cook the dal along with the chopped onion.Meanwhile, peel and cut the drumsticks into 3 inch pieces.Place them in a pot of water, over a heat and bring the water to a boil. Allow the drumsticks to cook for 5-6 minutes and then turn the heat off, drain the water, reserving the water and the drumsticks for later use.To prepare the masala, grind all the ingredients mentioned above under “For the gravy” along with half cup water and keep aside.Next, place a saucepan on the heat, add in the cooked dal, the freshly ground gravy masala and the boiled drumsticks. Add water depending on how thick or thin you want the drumstick curry to be – for this you may use the water in which the drumsticks were cooked.Bring the drumstick curry to a boil and allow it to simmer until the masalas have cooked thoroughly, and no longer has the raw smell.Finally, add a teaspoon of salt or as per your taste,mix well and serve.Serve the Goan Drumstick Curry along with Plain Rice and traditional Aavryachi Bhaji or Maskachi Bhaji for a Goan lunch or dinner.