Mashinga Sanga Ani Bikkanda ghalnu randai / Drumsticks And Jackfruit Seeds Curry …. Came across this curry while going through my old diaries full of recipes a few days back. My friend had shared this recipe with me some 30 years ago … Yummy dish there … Goes well with hot rice or mildly flavoured pulav too ....…
Drumsticks / mashinga sanga / Moringa / Murungaikai / Shevgachya Shenga is a very easily available veggie in India. Almost the whole of tree parts are very useful for health with medicinal properties. The leaves and the veggie grown to it is cooked while the bark of the tree has medicinal benefits and is used in the preparation of kashay. This recipe was given to me by my friend more than 30 years ago and I had prepared this decades back twice or thrice. Over the years somehow I completely forgot about it till I chanced upon it a few days back while going through my old diaries jotted down full with recipes. Those days everything was written down unlike now when we edit it on computers and the recipe is available in search modes. It’s my desire now to complete all my old recipes from those diaries into blog so that they remain available to all those who love to prepare new dishes. I know it will take long time as there are thousands of them, some which I have prepared some yet to be. Time does fly fast, so much to do that I hardly get time to write properly. In case of lapses plz. do inform me via mail. I would be highly obliged. This is a medium spicy curry that goes very well with hot steamed rice or mildly spiced pulav. Enjoy this one while I dig out for more in my treasure of books.
Drumsticks / Mashinga Saang : 3 about a foot long one’s.
Jackfruit Seeds / Bikkand : 30
Onion : 1 Sliced thinly lengthwise.
For Masala :
Coconut : Freshly grated 1 heaped cup.
Onion / Kanda : 1 chopped to pieces
Ginger / Adrak : 1 inch piece
Garlic / Losun : 20 cloves
Green Chillies : 10-12 (less spicy one’s)
Coriander Seeds (Dhania) : 1 tablespoon
Haldi / Turmeric Powder : ½ teaspoon
Tamarind : small pinch sized.
For Tempering :
Mustard Seeds : 1 tsp
Methi : 5-6 seeds
Red Chillies : 1-2
Curry Leaves : 10-12
Oil as required
Salt to taste.
** Heat 1 tblsp oil in a thick bottomed kadai, when hot lower the heat and add in the garlic chopped to pieces and fry for a few seconds. Now add in onions, green chillies cut to pieces along with the ginger also cut to pieces and fry for another few minutes. Now add in the coriander seeds, haldi powder and further fry for 2 mins. Lastly add in the coconut and mix well fry for a few minutes and remove from fire. To this add in the tamarind and put all in a mixer grinder. Grind all to a very smooth paste with little bit of water. The paste should be very fine and thick.
** Note : The amount of green chillies depends upon individual choice of spiciness. You can add more or less as per your choice and also as per the spice level of the green chillies available in your vicinity. I used light green coloured long chillies available in Mumbai which are not very spicy. You may choose any chilly that is available to you in your place.
** Remove the outer white skin of the Jackfruit seeds / bikkand and cut them into 4 pieces each lengthwise. The brown skin that sticks to the seeds may or may not be removed. Again an individual preference. I remove only those that gets loosened out, while I retain those that stick to the seed. Put them in pressure cooker with about one cup of water and pressure cook on medium flame to one whistle. Let the pressure drop on its own. Keep these cooked and ready.
** String the drumsticks and cut them into size of 3-4 inches length pieces. Wash them in plenty of water and put them in a vessel along with some water, say half a cup and bring to a boil. Lower the heat and cook them on medium heat till 80% done. Remove and keep them ready aside too.
** In a thick bottomed kadai add in tablespoon of oil and add the sliced onions. Fry them till translucent on medium flame. Once done, add in the ground masala and mix well. Add water if necessary to bring to thick curry consistency. Bring to a boil. When it comes to a boil, add in salt to taste, cooked jackfruit seeds / bikkand and cooked drumsticks / mashinga saang and mix well. Cover and simmer for a few minutes.
** For Tempering : Heat 1 tsp oil in a small pan, when hot add in the mustard seeds and the methi seeds, when the mustard seeds begin to splutter add in the red chillies cut to pieces and curry leaves, fry for a few seconds and pour this over the simmering curry.
** Remove the curry from fire, cover with a tight lid and keep aside for 15-20 minutes for the flavours to be blended well with the curry. The Mashinga Sanga Ani Bikkanda ghalnu randai / Drumsticks And Jackfruit Seeds Curry is done and is ready to be served. Serve this with hot steaming rice or mild flavoured pulav. An awesome combination of the same. Go ahead and prepare this one along with some pulav and surprise your family and friends for lunch / dinner. Yummy Yumz.