Delicious Indian drumstick vegetable (moringa) and potato dish cooked in a flavorful tomato and spice-based gravy. Known as saragva nu shaak, this Gujarati dish is tasty and simple to make.
This recipe for saragva nu shaak is my Ba’s (grandmother) recipe which uses potatoes, and drumsticks which are cooked in a delicious rich gravy. It is simple to make this shaak (sabji).
Another variation of a drumstick shaak in Gujarat cooks the drumsticks in a thick kadhi-like gravy made with besan. Thought I’d share my family’s version which is a bit different 🙂
This dish comes together quickly and uses commonly used Indian spices.
Drumsticks are used more often in South Indian cuisine, but also across India. You’ve likely encountered them in a bowl of sambar!
They absorb a great deal of flavor when cooked. To eat them, you pick up a drumstick and bite it down so the cooked inner pulp and seeds will come out. The outer shell is not consumed.
About Indian Drumstick Vegetables
It is known to be a superfood.
Drumsticks are the pods grown on moringa oleifera or moringa trees. The trees grow well in tropical climates and are popular in India, the Phillippines, the Middle East, and Africa. The leaves, pods, and even flowers are used across Indian cuisine.
In Gujarati, these drumsticks are known as saragva and the seeds inside are known as saragva ni sing. In Hindi, the drumstick vegetables are known as saijan ki phalli.
Why you will love this recipe
- Wholesome ingredients | Potato, Indian drumstick vegetables, tomatoes, and spices
- Superfood packed | Use moringa in this tasty recipe
- Vegetarian, vegan, and gluten-free
Below are ingredient notes. The full ingredient list and directions are in the printable recipe card at the end of the post.
Drumsticks: Look for fresh green moringa pods. Avoid those that look dried out.
These are found commonly in Indian grocery stores in the US.
Crushed tomatoes: I like using canned crushed tomatoes for the consistency in taste and convenience. Feel free to use fresh tomatoes. Just note you’ll have to cook them down a bit.
Potatoes: I used Russet potatoes.
Indian spices: commonly used Indian spices are used for this recipe.
To make this saragva nu shaak recipe, you will first boil and prep the potato and drumstick vegetables.
- Bring a pot of water (about ¾ or until there will be enough to cover the veggies) to a rolling boil
- Rinse, peel, and then chop the drumsticks. Cut off the ends of the drumstick and cut it into 3-inch pieces. Peel the outer layers of the drumstick.
- Cut the potatoes into halves.
- Place ½ tsp salt, potatoes, and drumsticks in the pot and cover.
- Cook until potatoes are fork tender. About 11-12 minutes, but check to ensure they are done as time can slightly vary.
- Once cooked, drain the potatoes and drumsticks in a colander.
- Peel and cut each potato in half into 4 pieces. So, you’ll have potato chunks. Keep one-half of the potato and mash lightly with a fork and keep aside.
In a pot add oil and turn the gas on medium-high. Once hot, add mustard seeds. They’ll begin to splutter. Add cumin seeds then asafetida.
Turn the gas to low to prevent a big backsplash when you add the crushed tomatoes next.
Add crushed tomatoes gently. Give it a mix and put the gas back up to medium-high.
Add all the spices, water, boiled potatoes, and drumsticks. Mix and let cook for two minutes.
Add the mashed potato you set aside. This will help thicken the gravy. Let cook for 1 minute.
Mix in chopped cilantro and sprinkle some on top before serving.
This can be served as part of a Gujarati Thali with other shaaks such as Ringan Bataka Nu Shaak (Eggplant and Potato), Bhinda Nu Shaak, Valor Muthia Nu Shaak, and Peas Cauliflower Shaak to name a few.
Leftovers can be stored in an airtight container in the fridge for up to a week. It can also be frozen.
Indian Drumstick – Saragva Nu Shaak (Potato and Moringa)
- 1 cutting board
- 1 knife
- 1 Pot
- 3 drumstick 165g
- 3 potatoes 500g
- ¾ cup crushed tomatoes canned
- 1 tsp salt
- 1 tsp red chili powder
- 1 tbsp cumin coriander powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1¼ tsp sugar
- 3 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafetida
- 4-6 sprigs cilantro chopped
- 1 cup water
- Bring about half a pot of water to rolling boil. Enough water to cover the potatoes and drumsticks.
- Meanwhile, cut potatoes in half. Cut off ends of drumstick and cut into 3 inch pieces. Peel the outer layers of the drumstick (see post for more detailed pictures).
- Add potatoes, drumstick pieces, and ½ tsp salt to boiling water. Cover and let cook about 11-12 minutes or until potatoes are fork tender. Once cooked, drain the potatoes and drumsticks in a colander.
- Peel and cut each potato half into 4 pieces. So, you'll have potato chunks. Keep one half of the potato and mash lightly with a fork and keep aside.
- In a pot add oil and turn gas on medium high. Once hot, add mustard seeds. They'll begin to splutter. Add cumin seeds then asafetida. Turn gas to low.
- Add crushed tomatoes gently. Give it a mix and put gas back up to medium high.
- Add all the spices, water, boiled potatoes, and drumsticks. Mix and let cook two minutes.
- Add the mashed potato you set aside. This will help thicken the gravy. Let cook 1 minute.
- Mix in chopped cilantro and sprinkle some on top before serving.