Thursday, August 7, 2014

Shewgyacha Shenga Amti / Drumstick Ambti

Drumstick or shewgyacha shenga are pods from the drumstick tree. The skin is not edible but the inner pulp and seeds are delicious. I saw fresh slender drumsticks in the Indian store a couple days ago and had to buy them.


My mother made this ambti. Ambti is dal to which a amsul or sol has been added. Ambti has a lovely tangy, sweet and spicy flavor. The drumstick enhances it.

You will need
1 1/2 cup dal
3 drumstick pods
1 tbsp. olive oil
1 tsp. mustard seeds
1/2 tsp. asafoetida
4-5 curry leaves
1 tsp. turmeric powder
3-4 amsul/sol
1 tbsp. goda masala
1 tsp. paprika
salt to taste

Wash and cut the drumstick pods to 3-4 inch pieces. Pressure cook the drumstick and dal (with 2 cups water) separately. Keep aside.


Heat oil in a pan and add the mustard seeds. When they crackle add the curry leaves and asafeotida followed by the turmeric powder. Add the cooked dal and bring it to a boil. Add the amsul or sol. Let the dal continue to simmer for about 3-5 minutes.


Add the goda masala and paprika. Add salt to taste. Let it simmer for another 2-3 minutes then add the drumsticks.


Bring it to a boil and turn off the heat.


Enjoy with rice or poli.

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