Drum stick tepla ammbat.

Here’s a step-by-step recipe for the traditional GSB-style Mashinga Sang Tepla Ambat (Drumstick Coconut Curry):

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Ingredients:

To cook:
• Drumsticks (Mashinga Sang) – 2 to 3, cut into 3-inch pieces
• Water – as needed
• Salt – to taste

To grind (masala paste):
• Fresh grated coconut – 1 cup
• Dry red chillies (Byadgi or Kashmiri for color) – 4 to 5
• Tamarind – small marble-sized ball
• Turmeric powder – ¼ tsp

For seasoning (optional but traditional):
• Coconut oil – 1 tsp
• Mustard seeds – ½ tsp
• Curry leaves – few

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Instructions:

1. Prepare the Drumsticks:
• Wash and cut the drumsticks into 3-inch pieces.
• Boil them in water with a little salt till they are just tender. Don’t overcook.

2. Prepare the Masala:
• Grind coconut, red chillies, tamarind, and turmeric into a smooth paste using a little water.

3. Cook the Curry:
• Add the ground masala paste to the boiled drumsticks along with a bit more water (as needed for desired consistency).
• Simmer the curry for 7–10 minutes, stirring occasionally.
• Adjust salt and tanginess.

4. (Optional) Add Seasoning:
• Heat coconut oil in a small pan.
• Add mustard seeds, let them splutter.
• Add curry leaves and turn off the flame.
• Pour the seasoning over the curry.

Видео Drum stick tepla ammbat. канала Indira Pacchi’s vaasari