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Saragva nu Shak is a mildly spicy and flavorful curry made with drumsticks (saragva), gram flour (besan), and everyday Indian spices. A smooth gram flour paste is added to the gravy, giving the sabzi a rich, creamy texture that coats the drumsticks beautifully. This dish requires minimal ingredients and comes together in just a few minutes.
Typically served as a side with roti or chapati, Saragva nu Shak also pairs wonderfully with dal and rice. Its simplicity makes it an ideal choice for busy days when you want a quick and comforting homemade meal.
Tips for Making Delicious Saragva nu lotiyu:
- Use fresh drumsticks: Always choose fresh, green drumsticks. Avoid frozen ones, as they tend to be dry and lack moisture. Medium-sized drumsticks work best, as the flavors of the gravy can easily reach the center.
- Prepare a besan paste: A paste made with gram flour not only thickens the curry but also adds a creamy, dhaba-style taste.
- Add optional vegetables: You can enhance the nutrition by adding vegetables like potatoes, carrots, or green peas.
- Make it slightly spicy: The dish tastes best with a hint of spice and freshly cooked drumsticks.
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Recipe video
Saragva nu lotiyu recipe | saragva nu shak | drumstick besan sabji
Ingredients
- 200 grm saragva - drumstick
- Salt to taste
- 4 tbsp besan
- 3-4 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 4-5 methi dana
- Pinch of hing
- 5-6 curry leaves
- 2 chopped green chilli
- 1 tsp grated ginger
- 1 tbsp chopped garlic
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp kitchen king masala
- 1 tsp sugar - optional
- ¾ cup water or as required
- 2 tbsp curd
- Some coriander leaves
Instructions
- Wash and cut 200 grams or 4 medium-sized saragva sing (drumsticks) into medium-sized pieces.
- Now, in a pressure cooker, add the saragva sing pieces, salt, and ¾ cup water. Cover with the lid and pressure cook on high flame for 1 whistle.
- Once the pressure releases naturally, open the lid. The saragva sing is properly cooked. Keep it aside.
- In a mixing bowl, add 4 tbsp besan, a pinch of turmeric, and ½ cup water. Mix well until a smooth and lump-free batter is ready. Keep it aside.
- In a kadai, add 4 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 4 methi dana (fenugreek seeds), a pinch of hing (asafoetida), and 5–6 curry leaves. Sauté well.
- Now add 2 chopped green chillies, 1 tsp grated ginger, and 1 tbsp chopped garlic. Sauté it.
- Meanwhile, in a mixing bowl, add ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tsp kitchen king masala, and 1 tsp sugar. Add ¼ cup water and mix well to make a masala paste.
- Add the masala paste to the tempering and mix well. Cook until the oil releases from the sides.
- Then add the saragva pieces and salt to taste. Mix well.
- Now add the besan batter to the sabzi. Do not mix it. Cover the pan and cook the sabzi on low flame for 3–4 minutes.
- Now open the lid and mix well. The shaak is ready.
- Switch off the gas and add 2 tbsp curd. Mix well.
- Garnish with coriander leaves and serve Saragva nu Lotiyu with roti or rice.
Notes
- Do not add more water while pressure cooking saragva.
- Adding water to the masala helps it puff up and prevents it from burning during tempering.
- Do not mix the besan batter into the shak gravy.
- Cook the shak on low flame for 2–3 minutes so the besan batter cooks properly.
- Switch off the gas and add curd to the shak to enhance its taste.
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