Saragva Seeng Nu Shaak
|Bengal gram flour||3⁄4 Cup (12 tbs) (Besan)|
|Sour curd||1 Cup (16 tbs)|
|Chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander cumin powder||1 Tablespoon (Dhania Jeera)|
|Jaggery||1⁄4 Cup (4 tbs), grated (Gud)|
|Garam masala||1⁄4 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon (Rai)|
|Oil||1⁄4 Cup (4 tbs)|
1 Peel and cut the drumsticks.
2 In a pan, boil the drumsticks in salted water until tender.
3 Drain well, reserving the water to use in the gravy.
4 In a frying pan, heat the oil.
5 Add in the mustard seeds.
6 When they crackle add the besan and roast it over a slow flame till it is golden brown, stirring continuously.
7 Add in the curd and reserved water.
8 Add the chilli powder, turmeric powder, jaggery and salt.
9 Mix well so that no lumps remain.
10 Simmer for a few minutes, adding some more warm water if required.
11 Add in the garam masala and the drumsticks.
12 Cover and cook for a few more minutes.
13 Serve hot.