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You are here Home > Reluctant Chef > Drumsticks Subzi (Saragwa ni shing nu lot walu shaak) Recipe
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DRUMSTICKS SUBZI (SARAGWA NI SHING NU LOT WALU SHAAK) Recipe | | Main Course Recipe by reluctant_chef |
| | INGREDIENTS | A very traditional Gujarati dish. If you have had a chance to try it, you would probably love it.
Ingredients:
Drumsticks (Saragwa ni shing)
Besan (chana flour)
Dahi
Gur or sugar
Haldi powder
Chilli powder
Ginger-green chilli extract (optional)
Salt
Rye
Oil | | METHOD | Select drumsticks that are slightly thick (avoid thin ones since they don't contain enough pulp). Then wash and cut 1-2 inches from both the edges. Then start making pieces about 3 inches. When you cut, don't cut it completely. Do it such that you can peel out the strands easily. Then put it to boil in a pressure cooker for just 1-2 whistles, depending on your pressure cooker (If it over cooked, then all the shing skin will peel out)
Now to make the thick gravy, take 1/2 cup besan for every long shing. Add salt, haldi powder and chilli powder. Then 1/2 tsp gur or sugar and 2 tbsp dahi (ideally sour dahi). Mix it well. Then add 1/2 cup water, and chilli ginger extract (add a spoon of hot water to crushed chilli ginger and strain the water in the besan mixture). Then using a hand blender, blend it well so that there are no besan lumps.
Start the final preparation just 10 minutes before you are ready to eat. Heat oil in a wide pan and saute 1 tsp oil, rye and hing. Add the besan dahi mixture to the tadka and cook it on a slow flame. Keep stirring it continuously to remove lumps and so that it does not stick to the bottom. Once cooked for about 10 minutes or when the mixture starts boiling, use a hand blender to remove new lumps that would have formed. Your besan gravy is ready.
Now simply add the boiled shing pieces, and mix it carefully (so that the shing don't come apart). Your saragwa ni shing nu lot walu shaak is ready.
Serve it hot. Enjoy!!
(Tip: To enjoy this dish, you have to pick each piece of the shing with your fingers and gently suck out the thick gravy with your teeth. Don't forget to enjoy the pulp of the shing too!)
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