Drumstick Curry | Sing nu loot walu Shaak

" Sing nu lot walu saak " / SARAGWA NI KADHI / SARAGWA NU SHAAK / DRUMSTICK CURRY whatever you call it, it bet it tastes the best when served piping hot with Fulka / puffed roti's smeared with pure desi ghee ... That's how I like it and so does my family.

Drumsticks are good for joints as used to say my Grandmom, my father's mother and it was one of my father's favorite curry too. Piping hot, steamy curry served with freshly made puffed roti is how my Mom serves it till date. Yes, just this is enough to make it a great meal. It is a Kathiyawadi famous recipe too. Tear the roti apart piece by piece and dip it into steamy and fumy curry and take a bite. Then you take the drumstick piece and gently slide it through your teeth to get the goodness of the soft and juicy drumstick seeds, it is how it is. Eaten with hands and I love it. This recipe to me is the most relished and close to my heart. Many memories, some emotional, some funny and some rainy too are attached with this curry and all these memories get alive when I am making it and eating it and refreshes me too.

INGREDIENTS 

4 -5 Drumsticks if fresh OR Drumsticks frozen pack

1 cup chickpea flour

1/2 cup plain yogurt OR 1 cup buttermilk 

2 tablespoon ginger garlic green chilli paste

1/4 teaspoon asafoetida

1 tea spoon turmeric powder

salt

water 

oil

1/4 teaspoon mustard seeds

4 - 5 curry leaves ( optional ) 

whisk

blender

PROCEDURE 

Step 1 : If you get fresh drumsticks then the best. Wash it peel it on both ends remove the thread like parts from the ends and cut it into finger sized pieces for ease to eat them. 

I have taken frozen ones here as these are freshly frozen in season.

HOW TO COOK DRUMSTICKS ? 

PRESSURE COOKER : Put salt and water in a pressure pan and pressure cook the drumsticks till soft from within for 3 - 4 whistles. 

MICROWAVE : Take a Microwave safe bowl, preferably glass bowl, put salt and water and MV the drumsticks for 10 minutes covered with a lid. 

OR for 5 minutes each 2 times, checking doneness in between.

Step 2 : Preparing the curry mixture - 

- This can be premixed and kept as shown below till the pressure cooker cools down OR till you MV the drumsticks.

Take all the ingredients shown in the picture add all the dry items first and add the yogurt OR the buttermilk at the end and stir it well with a whisk OR a spoon and form a thick lump OR paste, once the mixture is wet and you do not see any flour then add approx 2 cups water slowly and mix well with a blender. 

Following this exact process makes sure you have a lump free and smooth batter as shown.

Step 3 : Now the pressure cooker must be cooled down. Let the pressure release by it self. Open the cooker and take out the pan and keep aside. Do not throw the liquid in the pan away, retain it if you need it to put extra water. This liquid will be salty as we had put salt while boiling the drumsticks in it. Add more salt if required during the taste test.

Step 4 : Heat oil in a wok add mustard seeds let them splutter then slowly add the curry mixture in it. Be careful as this will instantly boil as the wok is hot. Do lower the flame here.

Now reduce the flame first, take the batter mix and stir well before putting it in the hot wok.

Add the drumsticks to the wok and if you need it more thin add in along with the boiled in water OR discard the excess if you do not need it OR do add more water too if you need to.

Let the curry boil. Check for the taste at this point. Add in more salt or more spice if required as per your personal taste.

Cover and cook on medium low heat as this will bubble and boil. So its better to cover and cook to avoid bubble splash all around the place. Tidy place and less cleaning right. 

The mixture will slowly become thick and rise up, keep stirring at regular intervals to avoid sticking to the pan.

The curry is semi thick and this is what consistency I like personally.

Some people like it pretty thin and some pretty thick consistency, do make it how you like it.

Switch off the flame and serve it piping hot.

Plating accompaniments 
Serve Sing nu lot walu shaak / curry along side of freshly puffed phulka roti's. Some homemade pickle and some raw fresh crunchy salad to bite along will add more to the taste too. I relish it simply roti and shaak and I am all set.

I quickly made pulka roti's ahead while the cooker took it's cooling time so that I too can enjoy the piping hot drumstick shaak / curry / kadhi along with my family. 

Note

- This curry tastes amazingly good when served hot.
- It gradually thickens in texture when cools down.
- If serving kids, then take out some curry before semi done and let cool in the plate, and continue heating the remaining.


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- Baingan Bharta

- Homegrown Fresh Green Garlic Saute 

- Kobi nu Sambhariyu

- Mooli Besan Sabji

- Parval