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
Cut the saragva into 3-inch pieces, remove the strings as you cut, wash and cut them in half.
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.
Cover and cook on low heat for 8-10 minutes until cooked about 85%, occasionally stirring.
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.
Add the turmeric, chilli powder, coriander-cumin powder, and jaggery, mix the yoghurt, pour in the gram flour, and cook for 3-4 minutes.
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.