Goan Style Sangacho Ross Recipe-Drumstick Curry Made Simple

To begin making the Sangacho Ross, first soak the toor dal in aqua for 2 hours, then pressure cook thoroughly the dal along with the cut up bulb greens.Meanwhile, pare and cut the drumsticks into 3 inch pieces.Place them in a pot of aqua, over a scalding up and bring the aqua to a heat to boiling point.

Allow the drumsticks to cook thoroughly for 5-6 moments and then turn the scalding up off, empty out the aqua, reserving the aqua and the drumsticks for later use.To prepare the masala, grind all the elements mentioned above under “For the broth” along with half cup aqua and keep aside.Next, place a saucepan on the scalding up, empty in in the cooked dal, the freshly ground broth masala and the boiled drumsticks.

empty in aqua depending on how thick or thin you want the drumstick curry to be - for this you may use the aqua in which the drumsticks were cooked.Bring the drumstick curry to a heat to boiling point and allow it to bubble gently until the masalas have cooked thoroughly, and no longer has the raw smell.Finally, empty in a teaspoon of seasoning or as per your savor,toss together well and dish up.dish up the Goan Drumstick Curry along with Plain Rice and authentic Aavryachi Bhaji or Maskachi Bhaji for a Goan lunch or dinner.