Saragva nu Shaak | Moringa (Drumsticks) Curry with Gravy
Featuring: Moringa (Drumsticks), Asafoetida, Black Pepper, Chili powder, Cilantro, Cumin Seed, Methi Dana (Fenugreek Seeds), and Turmeric
A staple in my family, this authentic dish combines the nutritional powerhouse of moringa with rich, creamy besan, yogurt, and Indian spices. This has long been my favorite way to enjoy moringa.
About this Recipe
Saragva nu Shaak is a thick, kadhi-like curry featuring moringa drumsticks, yogurt, and besan. The drumsticks, with their fibrous exterior and protein-rich seed pods, are parboiled and then added to a yogurt-based gravy. The gravy is similar to kadhi, but is thickened even more so it can easily be scooped up with some roti.
This is a perfect dish for a quick weeknight meal, Saragva nu Shaak complements various sides like rotli, rice, or puri. It is a healthy, nutritious option, this dish features the goodness of moringa while being a classic in Gujarati cuisine.
Ingredients
Moringa: Protein-rich fruit with tough, fibrous exterior and soft, translucent pulp. Remove outer parts before cooking; some fibers persist post-cooking. In the dish, scrape off loose pulp.
Yogurt: Used in combination with Besin for a khadi-like gravy.
Onion: Optional but adds crucial flavor and texture.
Fenugreek Seeds: Balances flavors, contributing a slight bitter and savory note.
Cumin Seeds: Essential spice in Gujarati and Indian recipes.
Cilantro: Fresh herb for a finishing touch, optional for those who prefer to skip.
Cooking Tips
- Be cautious not to overboil drumsticks, as they may fall apart
- Toast besan thoroughly to eliminate an unpleasant raw flavor
- Achieve the right liquid-to-besan ratio for the desired consistency
- You can simply omit the onions if you prefer
Saragva nu Shaak | Moringa (Drumsticks) Curry with Gravy
This authentic dish combines the nutritional powerhouse of moringa with rich, creamy besan and yogurt and Indian spices.
Ingredients
- 3 drumsticks
- 1/3 cup besan
- 1/2 cup yogurt
- 3 Tbsp oil
- 1/2 cup chopped onion
- 1 tsp cumin seeds
- 1/8 tsp hing (asafoetida)
- 1/4 tsp fenugreek seeds
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1 small green chili
- 1/2 tsp red chili powder
- 1 tsp salt (or to taste)
- 1 1/2 cups water
- Cilantro
Instructions
- Cut the drumsticks into 3” pieces, and peel the fibers out as you cut.
- Dry roast the besan. Heat a pan and add the besan, stir to lightly brown evenly. It will take about 10 minutes.
- Boil the 1 1/2 cups water with drumsticks until the drumsticks are tender and easily pierced by a knife, about 6 minutes. Remove the drumsticks and save the water.
- In a medium to large mixing bowl, combine yogurt and besan. Whisk to remove lumps. Add the drumstick water a little at a time to form a smooth batter.
- Heat oil in a pan. Add cumin seeds, hing, fenugreek seeds, and onions. Saute until onions are softened. Add turmeric, black pepper, chili powder, and green chili. Stir to mix together.
- Add yogurt mixture, salt, and drumsticks. Bring to a boil and stir gently, taking care not to break up the drumsticks. Boil for 5 minutes until the batter thickens to the desired consistency.
- Remove from heat, add cilantro, and serve.
