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
Ingredients
- 3 drumsticks
- ⅓ cup besan
- ½ cup yogurt
- 3 Tbsp oil
- ½ cup chopped onion
- 1 tsp cumin seeds
- ⅛ tsp hing asafoetida
- ¼ tsp fenugreek seeds
- ¼ tsp turmeric powder
- ¼ tsp black pepper
- 1 small green chili
- ½ tsp red chili powder
- 1 tsp salt or to taste
- 1 ½ 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.
Test
I made your authentic Indian recipe – Saragve nu Shaak and it turned out really well. I love learning about different cultures and their recipes. Thank you for sharing one of your families recipes!
Thank you so much Randy! 🙂
We are trying to add more curry and Indian-inspired dishes into rotation at our house, and this recipe caught my eye. So flavorful and filling. We’ll definitely make this again!
Thanks, Ashley. I’m glad you enjoyed it.
It’s one of the tastiest and most satisfying plant-based meals. The mild flavor of the drumsticks combined with the richness of the coconut curry gravy make this such a satisfying and hearty meal.
Hubby and I are trying to expand our cooking ability. We both grew up in very traditional households where the food was very meat, veg and potatoes. And we didn’t really know how to cook much else or really how to each much else!
Instead of a honeymoon we used the money we would have spent to eat in a new restaurant each week for a year! We experiences so many amazing dishes.
Now we have commited to at least once a week, trying something completely new to us. It is usually a Saturday and we spend the day shopping together and the evening cooking.
It has been such a wonderful datenight.
This week we made your curry, and it was really nice. I have never had anything like this before so I wasn’t sure but I ended up eating a whole bowl!