Saragwa nu shak

Ingredients

• 3 sticks of saragwo / drumsticks
• 1 cup yoghurt
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp salt
• 1 cup water -saved from boiling the saragwo
• 2 and 1/2 tbsp oil
• 1/2 tsp mustard seeds
• A pinch of asofoetida/hinge
• 1/2 cup of gram/besan flour
• 1/2 tsp green chilli paste
• 1/2 tsp ginger paste
• 1 tsp lemon juice
• Chopped coriander to garnish

Method

1. Cut the saragwo sticks into 3 inch pieces, and boil in water with a pinch of salt ( I use a pressure cooker)
2. When the sticks are tender, drain these in a colander but save the water.
3. In a bowl, mix together yoghurt, salt, turmeric powder and red chilli powder.
4. Add the saved water from the boiling of the sticks.
5. In a pan, heat the oil on a low flame, add the hing/asofoetida and the mustard seeds.
6. Add the gram flour and roast slowly until it changes colour slightly. (An aroma is released)
7. Add the yoghurt mixture and mix well. Cook for a couple of minutes until it thickens.
8. Add the boiled saragwo sticks and mix. Add the lemon juice. Cover with a lid and let it cook for further 5 minutes.
9. Remove from heat and garnish with coriander.

*Serve with warm rotlis.