Tuesday, June 1, 2010

Drumstick In Spicy Coconut Paste ~ Goan style (Shengya cho Ros)

Drumstick Ros or Shengya cho Ros is a Goan style dish. I got this recipe from one of my dear friend from Goa. Later, I tried experimenting this recipe with different vegetables each time and the result was pleasing. If you ask me the taste is a cross between Marathi style Amti and Konkani style Ghashi (konkani style masolu based curry). If the flavour appeals you, you could experiment the same gravy with different vegetables - Drumstick, Radish, Potato, etc. The gravy is simple and the most common one, however owing to vegetables cooked in gravy, the outcome is flavourful and tasty. This is a frequently made curry at my home and we all love the flavour with different vegetables soaked in this gravy.

As my friend mentions -
"The Ros version of curry is a coconut based one with seasoning of curry leaves and mustard. One can be liberal with the choice of vegetables and experiment with vegetables such as Radish, Drumstick, Potato. This is a preferred way of cooking a side dish especially during summer time for lunch menus in my home.

Preparation time: 20 minutes
Cooking time: 20 minutes

Drumstick - 10-15 pieces
Coconut grated (fresh) - 3/4 cup
Red Chillies - 4-5
Tamarind pulp - 1 teaspoon
Coriander seeds - 1 teaspoon
Turmeric powder - 1/3 teaspoon

For seasoning -
Mustard seeds - 1/2 teaspoon
Curry leaves - 4-5
Oil/ Ghee

Clean, wash and remove one layer of Drumstick skin. Pressure cook the sticks to 3-4 whistles. In a separate pan, heat oil and saute the Red chillies and Coriander seeds. Turn off flame and allow to cool. Grind along with grated coconut, turmeric powder and salt. Add this paste to the cooked Drumstick and bring to boil. Simmer on low flame, adjust salt and water, once completely cooked turn off the flame. In a frying pan, heat oil/ghee, add mustard seeds once they begin popping, and add curry leaves towards the end. Pour this seasoning on the curry and cover with a lid. Mix while serving along with warm rice along with a teaspoon of ghee dunked on top.

Tip: This gravy goes well with different vegetables - substitute the vegetables of choice as per taste and preference. Use fresh Drumstick as much as possible; I tried one version with frozen and the taste was not that great. Fresh ones available at ethnic grocery stores are very apt for this recipe.


  1. when is the tamrind pulp added, it is mentioned in the ing but not in the method

    1. @ Anonymous -

      Thanks for letting me know. Will correct it soon.


I appreciate any comment and would love to hear from you. Trust you enjoy my blog.