International Cuisine

Sweet & Spicy Coconut Drumstick Curry (Parsi-Style Recipe)

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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

  1. Begin by cleaning the drumsticks thoroughly under running water.
  2. Peel off the tough outer skin and cut them into 3-inch pieces. Set aside.

Step 2: Prepare the Spice Paste

  1. Heat a pan on medium heat and dry roast the green chilies, coriander leaves, ginger, cloves, and grated fresh coconut.
  2. Once fragrant, remove the spices from the pan and let them cool.
  3. 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

  1. Heat ghee in a heavy-bottomed kadai or pan over medium heat.
  2. Add the drumstick pieces and sauté them for 3–4 minutes until they start to soften slightly.

Step 4: Combine with Spice Paste

  1. Add the ground spice paste to the sautéed drumsticks and mix well to coat the drumsticks evenly.
  2. Sauté for another 2 minutes to allow the flavors to meld.

Step 5: Add Coconut Water and Simmer

  1. Pour in the tender coconut water (or toddy, if using) into the pan.
  2. 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.
  3. Stir occasionally to prevent sticking and adjust salt to taste.

Step 6: Serve

  1. Once the curry has thickened slightly and the drumsticks are well-cooked, remove it from heat.
  2. Garnish with freshly chopped coriander leaves, if desired.
  3. 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!

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