Hardy, drought resistant, easy to grow that is the Saragvo or the Moringa tree for us – also christened as miracle tree, tree of life and likes. It is one of those easy to nurture, ever green tree that was part of most front yards and back yards. The leaves, flowers, fruits, roots, bark all are used in various ways. All of it have great medicinal properties, fit enough to prevent and cure many life style related diseases. Regular intake of the leaves, fruits and flowers have helped in reducing the bad cholesterol, it is used as traditional medicine to cure diabetes, it is rich in iron, calcium, Vitamin C, it is naturally anti-biotic … it is good for the kids – for their bone and brain development.
Sadly, the Gujarati cuisine does not exploit the maximum benefits of this miracle tree. Saragva ni shing nu Shaak is the only way we enjoy the fruits of a tree that is considered to be a boon to the mankind. In many regional Indian cuisines the leaves as well as flowers of this tree are consumed zealously, the leaves are used to make dals, paratha, roti, stir-fries, chutneys and so much more.
There is this article that was shared by a dear friend, talks about how Castro took this tree from India to Cuba to solve the issue of malnourishment amongst its population and termed it as ‘food for the hungry’. The article is worth a read, requires our attention and try making some changes in our diet so as to make this ‘Sarav goon sampan’ vegetable part of our meals in more than one way.
The Sharagva ni Shing nu Shaak is usually made in yogurt curry. Simple, quick, rustic and a hearty dish to be enjoyed with millet bread or bhakhri, khichdi.
Sargva ni Shing nu Shaak
Ingredients
- 5 drumsticks, cut lengthwise into 2 inches pieces (size of the index finger)
- 3/4 cup yogurt, roughly beaten/broken (we are not looking for smooth consistency here)
- 3 cloves garlic, minced
- 4 tablespoons chickpea flour
- 3 tablespoons oil
- 2 teaspoons chili powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- salt to taste
- salt to taste
Instructions
In a pressure cooker boil the drumsticks for 2 whistles. Be careful not to over cook or else they will fall apart.
Immediately place the pressure cooker under running water to help release the pressure rapidly. This way the drumsticks will stop cooking further. Open the lid and do not discard the water.
Place a kadai on medium flame.
Add the oil and once it heats up mustard and cumin seeds.
Once they splutter add the minced garlic, cook for few seconds.
Add the chickpea flour and roast the flour until it releases pleasant aroma and changes color.
Once the the flour is roasted, add roughly beaten yogurt.
Add around 1.5 to 2 cups of water, first use up the water in which drumsticks were cooked.
Add the salt, chili powder, turmeric powder and mix well.
Add the boiled drum sticks.
We should be looking for Punjabi kadhi like consistency, add some more water if required.
Simmer the curry for 5-7 minutes and turn off the flame.
Serve hot with roti/bhakhri or khichdi.
Notes
It is important that you allow the yogurt to be a bit lumpy. We need to see those little speckles of yogurt grits in the curry.
No Comments