Parsi Style Sekta Ni Sing Recipe – Sweet & Spicy Drumsticks Cooked in Coconut Water/Toddy
Introduction
Parsi Style Sekta Ni Sing, also known as Sweet & Spicy Drumsticks Cooked in Coconut Water or Toddy, is a delightful and unique dish that brings together the subtle sweetness of tender coconut water and the mild heat of green chilies, ginger, and spices. This vegetarian recipe is a perfect addition to your lunch table, offering a blend of flavors that are quintessentially Parsi in nature. The richness of coconut, the aromatic spices, and the tender texture of drumsticks make this curry a truly indulgent treat. Pair it with Sama Khichdi (Barnyard Millet) for a wholesome and satisfying meal.
Recipe Overview
| Course | Lunch |
|---|---|
| Cuisine | Parsi Recipes |
| Diet | Vegetarian |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Drumstick | 1, cut into 3-inch pieces |
| Tender coconut water or toddy | 300 ml |
| Green chilies | 3, to grind |
| Coriander (Dhania) leaves | ½ cup, finely chopped |
| Ginger | 1-inch piece, to grind |
| Cloves (Laung) | 4, to grind |
| Fresh coconut | 3 tablespoons, grated, to grind |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Ghee | For cooking |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Fat | 12 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 200 mg |
Instructions
Step 1: Prepare the Drumsticks
- Begin by cleaning the drumsticks thoroughly under running water.
- Peel off the tough outer skin and cut them into 3-inch pieces. Set aside.
Step 2: Prepare the Spice Paste
- Heat a pan on medium heat and dry roast the green chilies, coriander leaves, ginger, cloves, and grated fresh coconut.
- Once fragrant, remove the spices from the pan and let them cool.
- Transfer the cooled spices to a grinder, add turmeric powder, and blend into a smooth paste using a little water if needed.
Step 3: Cook the Drumsticks
- Heat ghee in a heavy-bottomed kadai or pan over medium heat.
- Add the drumstick pieces and sauté them for 3–4 minutes until they start to soften slightly.
Step 4: Combine with Spice Paste
- Add the ground spice paste to the sautéed drumsticks and mix well to coat the drumsticks evenly.
- Sauté for another 2 minutes to allow the flavors to meld.
Step 5: Add Coconut Water and Simmer
- Pour in the tender coconut water (or toddy, if using) into the pan.
- Reduce the heat to low, cover the pan with a lid, and let the mixture simmer for 20 minutes or until the drumsticks are tender and infused with the flavors of the spices.
- Stir occasionally to prevent sticking and adjust salt to taste.
Step 6: Serve
- Once the curry has thickened slightly and the drumsticks are well-cooked, remove it from heat.
- Garnish with freshly chopped coriander leaves, if desired.
- Serve hot with Sama Khichdi or steamed rice for a delicious Parsi-style meal.
Tips for Perfect Sekta Ni Sing
- Freshness of Ingredients: Use fresh drumsticks and tender coconut water for the best flavor and texture.
- Consistency: If you prefer a thicker curry, simmer the dish a little longer to reduce the liquid.
- Toddy Alternative: While toddy adds a distinct flavor, tender coconut water is an excellent and more accessible substitute.
- Spice Level: Adjust the number of green chilies based on your spice tolerance.
Pairing Suggestions
This dish pairs wonderfully with the following sides:
- Sama Khichdi: A nutritious and gluten-free millet dish.
- Steamed Rice: Simple and neutral to balance the bold flavors of the curry.
- Parsi Rotli: Traditional Parsi flatbread to soak up the rich gravy.
Enjoy the vibrant and comforting flavors of this Parsi-style drumstick curry, a recipe that celebrates the harmony of sweet and spicy elements with the richness of coconut!
