Saragva nu lotiyu recipe | saragva nu shak | drumstick besan sabji

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.

• 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.

• Sweet recipes collection
• chaat recipes collection
• thali recipes collection

Recipe video 

Saragva nu lotiyu recipe | saragva nu shak | drumstick besan sabji

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

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.