Shengavani/ drumstics in coconut gravy

This Maharashtrian recipe shared by my friend Nilima Kotulkar goes well with rice, poori and Roti. The base of coconut and Besan/ chickpea flour with it’s smooth texture , the addition of peanuts, the tang of tamarind and the slight sweetness of jaggery make this dish truly delectable.


2 Drumsticks chopped into 2 Inch size pieces

A fistful of peanuts soaked and pressure cooked with a little salt

A small lump of jaggery or two tbsps of jaggery syrup.

1 tbsp tamarind paste

Half of a small coconut grated

2 tsps Besan/ chickpea flour


2 tbsps finely chopped coriander leaves

For the tempering:

2 tsps oil

1 tsp mustard

1 tsp cumin seeds

1 tbsp Chilly powder

A large pinch of turmeric

A pinch of Asafoetida


Boil the drumsticks with a little salt in two glasses of water till they are done. Grind the grated coconut and Besan to a smooth paste. Heat oil in a pan. Add the mustard and after it splutters drop in the cumin seeds. Once they crackle add the chilly powder, turmeric, Asafoetida, and immediately pour in the tamarind paste, cooked peanuts, the water in which the Drumsticks were boiled along with the Drumsticks. Add the coconut besan paste and jaggery. Bring to a boil and simmer gently for a few minutes till the raw taste of the besan disappears. Add more water if required. The consistency should be that of a gravy of pouring consistency. Garnish with coriander leaves and serve hot.

Serves four.

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