Sangacho Rose (Goan Drumstick Curry) is a coconut-based delicious curry made with drumsticks (Pods of the plant moringa oleifera.) This curry is usually served with hot rice and mango pickle.
Sangacho Rose (Goan Drumstick Curry)
Course: Main Course, VegCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
200 grams drumstick or 3 to 4 drumsticks
2 tablespoon chopped onion
2 tablespoon oil
1 cup water or add as required
salt as required
1 to 2 tablespoon chopped coriander leaves for garnish (optional)
For Ground Masala
½ cup tightly packed grated coconut
2 to 3 garlic cloves – chopped (optional)
4 to 5 black peppercorns
½ teaspoon cumin (jeera)
½ tablespoon coriander seeds (dhania)
¼ teaspoon turmeric powder (haldi)
2 to 3 dry red chilies (sookhi lal mirch)
½ teaspoon tightly packed tamarind (imli)
½ tablespoon chopped onion
⅔ to ¾ cup water for grinding
Directions
- Rinse, peel and chop the drumsticks into 4 to 5 inches pieces long.
- Take all the ingredients for the ground masala paste in a grinder jar. Add ⅔ to ¾ cup water and grind to a smooth paste. Keep aside.
- Making drumstick coconut curry
- Heat 2 tbsp oil in a pan. Add 2 tbsp chopped onions.
- Saute the onion still translucent.
- Then add the ground masala paste.
- On a low flame, stirring often saute for 3 to 4 minutes.
- Add the chopped drumsticks.
- Add 1 cup water or as required. Mix well. Season with salt.
- Cover the pan with a lid and simmer the curry till the drumsticks are cooked and softened.
- Serve drumstick coconut curry hot with steamed rice.
tips
- If you want, you can also add some potatoes in the curry.
