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)

Ingredients

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

Method

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)!