While common perception is that Parbhus are primarily a carnivorous lot (which isn’t too far from being true), what a lot of people who may be familiar with our community, tend to miss is the vast repertoire of vegetables and vegetarian dishes we cook up which are as delicious as our non vegetarian fare.
While this veggie is used in various dishes across India, the #pathareprabhu way is slightly unique in the sense that this tastes really sweet for a vegetable side.
This is the one prep that my wife despises (and I hate these in pithla or aamti which she likes), so we don’t end up making this too often.
Cut each drumstick in 2 inch lengths and remove the tough outer peel. Make a single slit to allow the masala to penetrate the sheng.
Heat a tsp of oil, splutter a pinch of jeera, add a pinch of hing and add a couple of tbsp chopped onions. Cook these till translucent and add ½ a cup if water, along with chilli powder, Pathare Prabhu sambhar, haldi as per your taste.
Add the prepared ‘shektachya’ shenga (which is the parbhi name for these). Cover and steam till cooked.
Add salt to taste and a good amount of sugar. Let the sugar melt and make sure yto leave some syrupy liquid. This is not meant to be a completely dry dish.
Add grated coconut and finely chopped coriander to garnish.
This subzi tastes awesome with hot chapatis pr dal-rice.
For this recipe, here’s the quantities I used
2 tsp oil
½ tsp haldi
1 tsp red chilli powder
1 tsp Pathare Prabhu sambhar masala
Salt to taste
3 tsp sugar
Coriander leaves and grated coconut to garnish.