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Saragva Nu Shaak Recipe-Drumstick Masala Sabzi

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The Saragva Nu Shaak Recipe-Drumstick Masala Sabzi is a wholesome and delicious way to consume the healthy drumstick vegetable. We often wonder how can we use all the goodness from the drumsticks in a vegetable. And very often it either goes into a dal or into a kadhi or in a sambar.  Drumstick, Kalonji (Onion Nigella Seeds), Ginger, Curry leaves, Bay leaves (tej patta), Cinnamon Stick (Dalchini), Tomatoes, Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Cumin powder (Jeera), Jaggery, Salt, Coriander (Dhania) Leaves, Oil   4 Drumstick , cut into 1-1/2 inch size pieces 1 teaspoon Kalonji (Onion Nigella Seeds) 1 inch Ginger , finely chopped 1 sprig Curry leaves , roughly torn 2 Bay leaves (tej patta) , roughly torn 1 inch Cinnamon Stick (Dalchini) , broken 3 Tomatoes , finely chopped 1/2 teaspoon Turmeric powder (Haldi) Red Chilli powder , to taste 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Cumin powder (Jeera) 1 tablespoon Jaggery Salt , to taste 6 sprig Coriander (Dhania) Leaves , finely chopped 1 teaspoon Oil     10   20     To make the Saragva Nu Shaak Recipe, we will first cook the drumsticks in a pressure cooker or a steamer.Heat the oil in a pressure cooker over medium heat; add the kalonji seeds, ginger curry leaves, bay leaves and cinnamon stick.Sauté for a few seconds and add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, salt , jaggery and saute the tomatoes until they soften just a bit.Add the drumstick and 1/4 cup of water and cover the pressure cooker.Pressure cook the Saragva Nu Shaak for about 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.Once the pressure has released, open the cooker, give the Saragva Nu Shaak a stir.  Check the salt and spices and adjust to suit your taste. Stir in the chopped coriander leaves and transfer the Saragva nu Shaak to a serving bowl and serve hot.Serve the Saragva Nu Shaak along with Gujarati Dal or Gujarati Kadhi along with a hot Phulkas for lunch or dinner.