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.