शेंगांचे पिठले | Shengacha Pithle | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

The popular Maharashtrian pithle gets a new variation with the ultra-healthy drumsticks. Quick, easy and wholesome!

SHENGACHA PITHLE

Ingredients

250 grams drumsticks (shenga)
2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asadfoetida (hing)
1 tbsp chopped garlic
1 green chilli, chopped
1 medium onion, finely chopped
10-15 curry leaves
Salt to taste
½ cup gram flour (besan)
½ tsp Tata Sampann Turmeric Powder
Fresh coriander sprig for garnish
Steamed rice to serve
Onion wedges to serve
Green chilli to serve
Lemon wedge to serve

Method

1. Trim the corners of the shenga and cut into 2 inch pieces. Peel each piece to remove the fibrous part.
2. Heat oil in a non-stick pan.
3. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, garlic and green chilli, mix and cook till the garlic turns golden brown.
4. Add onion and sauté well. Add curry leaves, mix and cook till onion turns golden brown.
5. Add the shenga pieces, mix and sauté for 1-2 minutes. Add 1 cup water and salt and mix, cover and cook on medium heat for 8-10 minutes.
6. Meanwhile, to make the batter, take gram flour in a large bowl. Add salt and Tata Sampann Turmeric Powder and 1 cup water and whisk to form a smooth batter.
7. Add the batter into the pan, mix, cover and cook on medium heat for 8-10 minutes.
8. Switch the heat off, transfer the shengacha pitle into a serving bowl, garnish with coriander sprig. Serve hot with steamed rice, onion wedges, green chilli and lemon wedge.

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