Drum sticks (Saragwa) in yoghurt gravy.

Drum sticks (Saragwa) in yoghurt gravy-The fruit is a long, thin pod, resembling a drumstick.
(Interesting fact: wikepedia says Saragwa is a fruit not a vegetable)

In this dish, Saragwa sticks are cooked in a rich yoghurt gravy. The taste is tangy with a spicy kick.The best way to enjoy the dish is to split the drum sticks in half, dip in the gravy and eat the inner flesh and seeds with the gravy and discard the outer tougher skin.






Ingredients:

4 drumsticks cut into 3 inch pieces (approx 12 pieces)

1 cup natural sour yoghurt
2 cups water
3 tablespoons besan (chick pea flour)
1 teaspoon garlic paste
4 curry leaves
1/2 teaspoon mustard seeds
2 teaspoons salt
3/4 teaspoon turmeric
4 green chillies finely chopped
½ teaspoon chilli powder
1 red dried chilli
1 tablespoon fresh chopped coriander for garnish.
1 tablespoon sunflower oil

Method:

1. Wash and cut the drum sticks into 3 inch pieces.
2. Place in a steamer and steam till tender, alternately place in bowl with a little water and cook in microwave on high for 8-10 mins till tender. Keep aside

3. In the blender add the yoghurt, water, salt, turmeric, besan and blend together. Keep aside.
4. Heat the oil in a pan and when hot add the mustard seeds, and red dried chilli and curry leaves. Add the garlic and sauté taking care not to burn the garlic.
5. Add the yoghurt mixture and keep stirring for about 5-10 mins till the mixture thickens and the raw taste of besan is gone. (Consistency should be so that it coats the back of a spoon)You may need to add a little more water if gravy appears too thick.
6. Add the precooked drum sticks and the green chillies and chilli powder.
7. Cook for a further 5 mins stirring regularly to avoid gravy sticking to pan bottom.
8. Transfer to serving dish and garnish with chopped coriander.

Serve with hot rotis.

You may like:

Khata Urad