Wash and cut 250 grams of saragva (drumsticks) into medium-sized pieces.
In a bowl, add 2 cups of buttermilk and ½ cup of besan (gram flour). Mix well to make a smooth, lump-free mixture. Keep it aside.
In a mortar and pestle, add 7–8 garlic cloves, a pinch of salt, 1 tsp cumin seeds, and 1 tsp red chilli powder. Crush everything together. Kathiyawadi garlic chutney is ready. Keep it aside.
In a pressure cooker, heat 4–5 tbsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp white sesame seeds, a 1-inch cinnamon stick, 2–3 cloves, 2 dried red chillies, 1 bay leaf, a pinch of hing, and some curry leaves. Sauté for a few seconds until aromatic.
Add 2 slit green chillies and 1 tsp grated ginger. Sauté well.
Now add the prepared garlic chutney, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chilli powder, and a little hot water. Sauté the masala until oil starts releasing from the sides.
Add the saragva pieces and salt. Sauté for a minute.
Add 1 cup hot water and mix well.
When the water starts boiling, close the pressure cooker lid and cook on high flame for 2 whistles.
Once the pressure releases naturally, open the lid and add the buttermilk-besan mixture. Stir continuously until the mixture starts thickening.
Add 2 tbsp jaggery and 1 tsp garam masala. Mix well, cover, and cook on low flame for 5 minutes.
Saragva nu Lot Valu Shak is ready. Garnish with fresh coriander leaves.
Serve hot with roti or steamed rice.
