Why recepie famous for?
Ingredients
4 Drumstick , cut into 2 inch size pieces1 teaspoon Kalonji (Onion Nigella Seeds)
1 inch Ginger , grated
1 sprig Curry leaves , roughly torn
2 Bay leaves (tej patta) , roughly torn
1 inch Cinnamon Stick (Dalchini)
3 Tomatoes , finely chopped
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander Powder (Dhania)
1/4 teaspoon Asafoetida (hing)
Salt , to taste
Red chilli powder , to taste
3 sprig Coriander (Dhania) Leaves , finely chopped
1 teaspoon Cooking oil
Instructions
How to make Saragvo Nu Shaak Recipe-Drumstick Masala SabziTo make the Saragvo Nu Shaak Recipe, we will first cook the drumsticks in a pressure cooker or a steamer.
Place the cut drumsticks in a pressure cooker, add 1/4 cup of water, cover the cooker, place the weight on and pressure cook for 2 whistles and turn off the heat.
Once cooked, place the pressure cooker under running water to release the pressure immediately and to stop over cooking the drumsticks. Releasing the pressure immediately also retains the green color of the drumsticks. Keep the cooked drumsticks aside till we masala.
To make the masala, heat a teaspoon of oil in wok. Add the kalonji seeds and the grated ginger. Sauté for a few seconds and add the chopped tomatoes, bay leaves, and cinnamon and curry leaves.
Sauté the tomatoes, on low to medium heat until they soften completely.
Once the tomatoes soften, add the turmeric powder, coriander powder, asafetida, red chili powder, salt and the cooked drumsticks.
Stir to combine all the ingredients well. Turn the heat to low, cover the pan and cook for about 5 minutes so the masala gets well incorporated into the drumstick.
Check the salt and spices and adjust to suit your taste.
Once done, turn off the heat and transfer the Saragvo nu Shaak to a serving bowl.
Serve the Saragvo Nu Shaak along with Phulkas for dinner or lunch or even pack it into your lunch box.
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