Drumsticks in spicy coconut based gravy / Shevgya chya Shenganchi Amti (Version 3 )( No onion No garlic)


Simple flavours, finger licking goodness, that’s what I’d say about my favourite no onion no garlic drumstick curry called Shevgya chya Shenganchi Amti from Maharashtrian / Goan cuisine. Just love to have this spicy tangy no onion no garlic curry with steaming hot rice and if you want to you can serve it with steaming hot rice and shallow fried veggies. Posting the simple quick and easy recipe below.



  • 10 to 12 tender drumstick pieces 3” long
  • 4 tbsp freshly scraped coconut to prepare the masala
  • 1/8 tsp rice flour to be added while grinding the masala
  • 3/4th cup freshly scraped coconut to extract coconut milk to which 1 tsp rice flour is added
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1 tsp coriander seeds
  • 1/8 tsp turmeric powder
  • 2 tsp red chilli powder (adjust to taste)
  • A piece of tamarind (as per tang required)
  • Salt to taste
  • Coriander leaves finely chopped to garnish


  • Extract coconut milk from 3/4th cup freshly scraped coconut, thrice by adding little water each time. This should give approximately 1 cup coconut milk. To the coconut milk add 1 tsp rice flour and mix well (there should be no lumps) so that the coconut milk does not split when heated.
  • To 4tbsp freshly scraped coconut add coriander seeds,turmeric powder, kashmiri chilli powder, 1/8th tsp rice flour and piece of tamarind and grind to a smooth paste adding little water. Keep aside.
  • Wash the drumsticks and string them with a knife to remove any thick veins. Cut them into equal sized pieces say about finger length size and keep aside.
  • Heat oil in a deep pan, add mustard seeds. When they splutter add asafoetida, drumstick pieces, saute well and add a little water just enough to cook the drumsticks. Tender drumsticks do not take much time to cook. (You could even cook the drumsticks separately if you want to).
  • Add the ground masala, a littlle water to get an even consistency, stir well and bring to a boil. Finally add the coconut milk and salt and let it boil. Garnish with coriander leaves.
  • Tastes best when served hot with steaming hot rice and any shallow fried veg as an accompaniment. I personally love it plain with steaming hot rice.


  • This curry tastes best if it is of medium thick consistency.
  • While cutting drumsticks first rinse them, then cut off the edges, scrape off the skin a bit not totally. Rinse well and cut into pieces of desired length. While buying drumsticks look for smooth green skin. The bumps on the drumsticks indicate where the seeds are. Select drumsticks with slight bumps, big ones indicate mature ones and they may be bitter and the seeds will be hard. Select tender drumsticks.
  • Adding 1 tsp rice flour to the coconut milk and a bit to the masala is important if not it may split when heated.
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