Karwar semi-dry drumstick curry (Moska saang or Shenga sukke)

Drumsticks or moringa are popular in India. These long stems stick out obtrusively in the vegetables markets and shops and are quite irresistable to me. The leaves are also edible and seasonal and there is always a rush for them when they appear brienfly. Moringa is also commonly in Africa and parts of Souteast Asia.

Byadagi chilies are a variety of long, thin, bright red chili that are known for their aroma and deep color. They are mainly grown in the Indian state of Karnataka. They have a medium heat level, smoky flavor, and mild spice. They are often used more to colour the dish than to spice it up.

This is a lovely curry. The mild spice of the chillies is complimented by the sweet from the jaggery and tartness from the ta=marind. The sweet flech of the drumsticks are beautifully spiced and this is a curry that will shine on any table.

This is a very distinctive cookbook on Karwar cuisine that I adore. The food is intense and authentic, every recipe that I have cooked from here is absolutely delicious. I really have no memory of where and when I bought this cookbook, but I am so glad it sits on my shelf. I highly recommend this cookbook to those who want to master and enjoy this very unique cuisine.

For more recipes from the beautiful cookbook, click here.

Ingredients:

3 drumsticks, cut into 2-inch pieces

5 cups water

1 teaspoon salt

3-4 Bydagi chillies

1/2 tablespoon coriander seeds

1/2 tablespoon black gram (urad) dal

1/4 teaspoon mustard seeds

1/2 cup water

2 tablespoons oil

11/2 teaspoons tamarind concerntrate

2 tablespoons jaggery

1/2 teaspoon turmeric

Salt, to taste

1/2 cup cooking liquid from the drumsticks

Add the drunmsticks to a pot with the water and salt. Bring to a boil and simmer for 20 minutes or till the drumsticks are tender. Remove the drumsticks keeping the cooking water.

Dry roast the chillies, coriander seeds, dal and mustard seeds individually unti they are toasted and aromatic. Cool and grind to a fine powder in a spice mill. Mix into 1/2 cup water.

Heat the oil and add the spice pasteand fry on very low heat for about 5-6 minutes till the paste dries out and the oil floats to the surface in pools.

Add the tamarind, jaggery, turmeric, salt and water and bring to a simmer. The curry will begin to thicken again in about 2-3 minutes.

Add the cooked drumsticks and simmer for 10 minutes till the curry is almost dry ad the tamarind is no longer raw. The oils should be floating in small pools on the surface.

Serve hot with rice or sanna breads.