Mashingasangha Pitli

This dish is a Konkani speciality that I learnt from my mom. It is generally served with rice as a side. In Konkani, drumsticks are called as Mashingasangh/ Maskasangh. The gravy is made of besan which gives it a thick consistency. It tastes somewhat similar to Zunka which is a Maharastrian dish.

Recipe:

Ingredients:

Drumsticks - 2

Oil - 4 tsp

Urad Dal - 2 tsp

Mustard Seeds - 2 tsp

Cumin Seeds - 1/2 tsp

Curry leaves

Hing

Turmeric Powder - 1/2 tsp

Red Chilly Powder - 1 tsp

Salt

Gram Flour (Besan) - 1/4 cup

Preparation:

1.) Boil drumsticks. Retain the water since it has all the flavor. We will use this water for the gravy.

2.) Heat oil in a pan.

3.) Add Urad Dal and fry it.

4.) Next add mustard seeds and let it splutter.

5.) Add cumin seeds, curry leaves, hing, turmeric powder and red chilly powder.

6.) Add the boiled drumstick along with its water. 

7.) Let the mixture boil for few mins and then add salt.

8.) Mix gram flour with water and make sure there are no lumps. Then add that to the drumstick gravy and stir continously.

9.) Let it cook for few minutes.

Mashingasangha Pitli is ready to be served with rice.

Note: 

• You can optionally add coriander powder, cumin powder and amchur.
• You can boil the drumsticks along with the tadka.