4 large drumsticks, cut into 2 inch size pieces
1 teaspoon kalonji seeds
an inch piece of ginger, grated
a sprig of curry leaves, roughly torn
2 bay leaves, roughly torn
an inch piece of cinnamon stick
3 large tomatoes, finely chopped
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon asafetida powder
salt and red chili powder to taste
a small bunch of coriander leaves, finely chopped
1 teaspoon Saffola oil
To make the Saragvo Nu Shaak, we will first cook the drumsticks in a pressure cooker or a steamer
Place the cut drumsticks in a pressure cooker, add 1/4 cup of water, cover the cooker, place the weight on and pressure cook for 2 whistles and turn off the heat
Once cooked, place the pressure cooker under running water to release the pressure immediately and to stop over cooking the drumsticks. Releasing the pressure immediately also retains the green color of the drumsticks. Keep the cooked drumsticks aside till we masala
To make the masala, heat a teaspoon of oil in wok. Add the kalonji seeds and the grated ginger. Sauté for a few seconds and add the chopped tomatoes, bay leaves, and cinnamon and curry leaves
Sauté the tomatoes, on low to medium heat until they soften completely
Once the tomatoes soften, add the turmeric powder, coriander powder, asafetida, red chili powder, salt and the cooked drumsticks
Stir to combine all the ingredients well. Turn the heat to low, cover the pan and cook for about 5 minutes so the masala gets well incorporated into the drumstick
Check the salt and spices and adjust to suit your taste
Once done, turn off the heat and transfer the Saragvo nu Shaak to a serving bowl
Serve it along with Phulkas for dinner or lunch or even pack it into your lunch box
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