top of page

Saragva Nu Shaak

Prep Time: 10 mins Cooking Time: 30 mins Serves: 4


4 Saragva Stick (Drumstick Moringa)

½ cup Gram Flour (Besan Flour)

¼ cup Natural Yoghurt

1 Large Tomato Finely Chopped

5 Cloves Garlic Very Finely Chopped

5 tbsp Oil

¾ tsp Mustard Seeds

¼ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric powder

1 tsp Red Chilli Powder

½ tbsp Coriander-Cumin Powder (Dhana Jiru)

½ tsp Jaggery (Gōr)

Salt to taste


  1. Cut the saragva into 3-inch pieces, remove the strings as you cut, wash and cut them in half.

  2. Heat 2 tbsp oil in a pan, then add the mustard seeds, cumin seeds, asafoetida and garlic; sauté for a minute then add the saragva, tomatoes, salt and add ¼ cup of water.

  3. Cover and cook on low heat for 8-10 minutes until cooked about 85%, occasionally stirring.

  4. Meanwhile, in a small pan, add 3 tbsp oil and gram flour, put on low flame and mix well until the oil has combined and the raw smell is gone.

  5. Add the turmeric, chilli powder, coriander-cumin powder, and jaggery, mix the yoghurt, pour in the gram flour, and cook for 3-4 minutes.

  6. Pour the mixture into the saragva curry, add ¼ cup of water, adjust the salt seasoning, and cover and cook on low heat until it thickens, occasionally stirring. (if you need to add water, just put another ¼ cup)

    • Enjoy with hot rotli and kachumber!


For vegans, use Free from Soured Cream instead of Natural Yoghurt.

Saragva Nu Shaak | The Rasoi Recipes


bottom of page