Saturday, 22 February 2014

Sweet Defeat is mine

Shevgyachya Shenganche Pithle (Drumstick and Besan Curry)

The writing on my (Facebook) wall this evening:

Can't be bothered to cook ANYTHING.

But the lissom green drumsticks the husband has got from Footscray Market are brandishing themselves ...

And the luscious baingans beg indulgence...

Get up and cook something, Shruti... Sigh...

After a while, I dared say:

I wish someone would cook what I want for me!

I want shevgyacha pithla and bharli vaangi...

Some friends commiserated:

If nothing else, just make mau bhaat (soft rice) and have it with tup ani methkut for now

Don't cook. Make yourself some tea and order out. Watch a good film.

I am sorely tempted:

I think I will do just that! Thanks ladies! - so what to order?? Get up and order something, Shruti... sigh...

Another friend sees my plight:

 Good one Shruti ji....hope at last u ate something ha...ha...

I concede defeat:

I actually got up and made drumstick pithla and baingan fry!!!

The lissom drumsticks and the luscious baingans won! I have no problems conceding defeat! Sweet Defeat is mine!

Shevgyachyache Pithla (drumstick pithla)


2 shevgyachya shenga (drumsticks) cut into 3-4 inch-long pieces
1 small onion, chopped
½ cup gramflour or besan
Salt to taste
2 tbsp ground jeera-khobra (desiccated coconut and lightly toasted cumin, crushed coarsely)
About 3 cups of water
1-2 tbsp oil
A pinch of hing
1 tsp mustard seeds
A large pinch of haldi
½ tsp red chilli powder
2 tbsp chopped coriander to garnish


Heat the oil in a large kadhai and add mustard to splutter. Then add the chopped onion and sauté for a while. Then add the hing, haldi and red chilli powder and sauté for a minute. Then add the cut drumsticks and 2 cups of water and cook on low-medium flame until the drumsticks are tender. Remove the sticks from the water with a slotted spoon. Adjust the water as per your requirement. Then gradually sprinkle the besan, a little at a time, and keep mixing continuously to avoid very large lumps from forming. Small lumps are ok, in fact the pithla tastes better with some small lumps.

Add salt to taste and the jeera-khobra mixture and stir lightly. Introduce the drumsticks back into the pithla. Cover and cook for a short while until you see white steam emanating from the sauce.

Garnish with chopped coriander leaves and serve hot with rice, bhakri or poli. Goes well with pita bread, too. 

And don’t forget that toop (ghee)!


  1. A mouthwatering recipe... Lovely presentation.

    -nithyas corner

  2. Shubha from Sydney25 February 2014 at 12:44

    Shruti I am addicted to your blog. Love your writing, recipes and photos. Where is the recipe for bharleli vangi please? Shubha

    1. Thank you so much Shubha! Actually, on the day I didn't get to make bharleli vaangi... so just stir fried some, as you see in the picture! :)
      However, I have posted one in the past - have a look and tell me if you enjoyed the story! :)

    2. Shubha from Sydney25 February 2014 at 14:16

      Thanks Shruti! That was might quick and very appreciated! I make brussel sprouts in this fashion. Except that I have never put poppy seeds and onion. And I use brown sugar instead of gur. And I lightly steam the "slit" sprouts in the microwave for ease of stuffing the masala. Looking forward to your next recipe! Best - Shubha

  3. That sounds great, Shubha! I will try your treatment for brussels sprouts - need all the persuasive powers with these little fellows! Like this one for instance! - :)

    1. Shubha from Sydney25 February 2014 at 16:20

      OMG! Shruti! Were we perhaps separated in a mela in India many years ago! I can sooooo relate with some of your writings and am a proud vegetarian ( as is the entire family!) like you. And used to be an ESL coordinator many years ago in the Riverina!!! I sometimes make stuffed Brussel sprouts with a besan filling like the one in your "hemisphere" recipe! Shubha


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