Drumstick Potato Curry – A flavorful Maharashtrian-style curry made with drumsticks, potatoes, and a freshly ground coconut masala. Perfect with rice or rotis.
This homestyle dish is a regular in many Maharashtrian households. It pairs wonderfully with hot steamed rice or soft phulkas, making it a versatile everyday curry. The highlight of this recipe is the freshly ground masala, which lends a beautiful aroma and depth of flavor to the dish.
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About Drumstick Potato Curry
Shevga Batata Rassa is a traditional Maharashtrian curry made with drumsticks (shevga) and potatoes simmered in a flavorful coconut-based gravy. The freshly ground masala of onion, garlic, ginger, coconut, and coriander adds depth and aroma to the dish, while a touch of Malvani masala brings in rustic spice notes. Light yet satisfying, this homestyle curry pairs beautifully with steamed rice or soft chapatis, making it a comforting meal that reflects the essence of everyday Maharashtrian cooking.
Step-wise recipe with instructions
Peel and chop drumsticks and potato. Rinse and keep them immersed in water to avoid discoloration.
Heat 1 tsp oil in a pan. Add 1 large chopped onion and sauté on low heat until soft. Add chopped garlic and ginger.
Then add grated coconut and sauté until aromatic.Add ½ cup coriander leaves and sauté briefly.
Let the mixture cool completely. Grind to a fine paste using a mixer. Set aside.
Heat 1 tsp oil in a pan. Add cumin seeds and let them splutter.Add 1 small chopped onion and sauté until soft. Then add chopped tomato and cook until mushy.
Add the drumsticks and potato, turmeric powder, and salt. Mix well. Add about ½ cup water. Cover and cook until the vegetables are tender.
Add the ground masala paste. Rinse the mixer jar with a little water and add that too. Stir in Malvani masala (or red chilli + garam masala mix).
Let the curry simmer and come to a gentle boil.
Garnish with fresh coriander leaves. Serve hot with rice or chapatis.
Recipe Card
Drumstick Potato Curry | Shevga Batata Rassa | Drumstick Aloo Sabzi
Ingredients
- 3 drumsticks
- 1 large potato
- 2 tsp oil
- Onion – 1 large + 1 small (finely chopped)
- 4 to 5 cloves of garlic, chopped
- ½ inch ginger, chopped
- ½ cup grated coconut
- ½ cup fresh coriander leaves plus extra for garnishing
- 1 tsp cumin seeds
- 1 tomato chopped
- ½ tsp turmeric powder
- 1 tbsp Malvani masala ( or use 2 tsp redchilli powder plus ½ tsp garam masala)
- salt to taste
Instructions
- Peel and chop drumsticks and potato. Rinse and keep them immersed in water to avoid discoloration.
- Heat 1 tsp oil in a pan. Add 1 large chopped onion and sauté on low heat until soft.
- Add chopped garlic and ginger. Then add grated coconut and sauté until aromatic.
- Add ½ cup coriander leaves and sauté briefly.
- Let the mixture cool completely. Grind to a fine paste Set aside.
- Heat 1 tsp oil in a pan. Add cumin seeds and let them splutter. Add 1 small chopped onion and sauté until soft.
- Then add chopped tomato and cook until mushy. Â
- Add the drumsticks and potato, turmeric powder, and salt. Mix well.  Add about ½ cup water. Cover and cook unti lthe vegetables are tender.
- Add the ground masala paste. Rinse the mixer jar with a little water and add that too. Â
- Stir in Malvani masala (or red chilli + garammasala mix).
- Let the curry simmer and come to a gentle boil.
- Garnish with fresh coriander leaves. Serve hot with rice or chapatis.
Recipe Video
More Drumstick Recipes
Shevgyachya Shenganchi Aamti
Drumstick Carrot Soup
Easy Drumstick Curry
Drumstick Dal
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