DRUMSTICK CURRY/ SARAGVA NU SHAAK
Drumstick Curry/ Saragva Nu Shaak is a gluten free, delicious, side dish prepared using drumstick pods in a yogurt curry. This Gujarati style curry or shaak is commonly enjoyed with hot plain parathas.
Ingredients
- 10 long drumsticks
- 2½ cups water
- ½ tsp turmeric powder
- 1 -1¼ tsp salt
- 3 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp carom seeds
- ⅛ tsp asafoetida
- 1 tsp garlic paste
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 3- 4 tbsp chickpea flour
- ½ cup sour yogurt whipped
- 2 tbsp fresh coriander chopped
Instructions
- Trim the ends of the drumsticks. Wash and cut each drumstick into 2½ to 3 inches pieces.
- Put the cut drumstick pieces into a pressure cooker with the water, salt and turmeric powder.
- Cover the cooker and place over medium heat. Cook the drumsticks for one whistle. Take the cooker off the heat.
- In a wide pan heat oil over low flame.
- When it is hot add mustard, cumin and carom seeds, asafoetida. When the seeds begin to splutter add the chickpea flour and stir continuously, till it becomes light pink in colour.
- Add garlic, ginger and chilli and stir fry for a few seconds.
- Add the drumsticks along with the water.
- Mix very gently.
- Simmer the curry till it becomes thick, which will take about 5 minutes.
- Add yogurt and mix well. Let the curry simmer for 5 minutes.
- Take the pan off the heat.
- Garnish with coriander and serve with parathas.
Notes
- I prefer to cook the curry ahead because letting it stay for a while makes it thick.
- You can heat it up before serving.
- If you don't want to pressure cook the drumsticks, let it boil in a deep saucepan with salt and turmeric powder till done. You may need extra water. Don't overcook the drumsticks as you don't want to be left with a mass of sticks only.
- The drumsticks will split when cooked but should not fall apart completely. Remember to stir the curry gently.
- Use spices according to your taste.