Parsi Style Sekta Ni Sing Recipe: Sweet & Spicy Drumsticks Cooked in Coconut Water/Toddy
Indulge in the vibrant flavors of Parsi cuisine with this delightful recipe for Sekta Ni Sing, featuring tender drumsticks cooked in the refreshing essence of coconut water or toddy. This dish marries sweetness and spice, offering a unique culinary experience perfect for lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Drumstick (cut into 3-inch pieces) | 1 |
| Tender coconut water or toddy | 300 ml |
| Green chilies | 3 (adjust to taste) |
| Coriander leaves (finely chopped) | 1/2 cup (small bunch) |
| Ginger | 1 inch |
| Cloves (Laung) | 4 |
| Fresh coconut (grated) | 3 tablespoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Ghee | For cooking |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Serves: 4
Cuisine
- Parsi
Course
- Lunch
Diet
- Vegetarian
Instructions
-
Prepare the Drumsticks: Start by cleaning the drumsticks thoroughly and peeling off the outer skin. Cut them into one-inch length pieces to ensure even cooking.
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Make the Spice Paste: In a heated pan, dry roast the ginger and cloves until fragrant. Allow them to cool, then grind into a smooth paste. This will infuse your dish with aromatic flavors.
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Cooking: In a kadai, heat ghee over medium heat. Add the drumstick pieces and sauté for a few minutes until they start to soften. Incorporate the ground spice paste and mix well.
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Simmer: Pour in the tender coconut water or toddy, and season with salt. Allow the mixture to simmer gently for about 20 minutes, letting the flavors meld beautifully.
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Serve: Your Parsi Style Sekta Ni Sing is ready to be enjoyed! Serve it hot alongside Sama Khichdi (Barnyard Millet) for a complete meal, ideal for festive occasions or any day you crave a taste of Parsi tradition.
Embrace the ultimate combination of sweet and spicy with this comforting dish, showcasing the rich heritage of Parsi cooking. Enjoy!
