To begin making the Saragva Nu Lot Valu Shaak, first steam the drumsticks. Click here to see how to steam vegetables. Keep steamed drumsticks in a bowl and set aside until required.

In a small bowl combine the gram flour, yogurt, turmeric, asafoetida, red chili powder and salt. Stir in 1½ cups of water and whisk until the thick batter is formed with no lumps remaining.

Heat the saucepan over medium heat. Pour the gram flour mixture into the pan. Bring the liquid to boil stirring continuously.

Once it comes to boil, turn the heat to medium and simmer until it thickens, while continuously stirring. Cook for about 10 minutes or until a shine is developed over the curry which indicates that the dish is ready.

Finally, add the steamed drumsticks to the gram flour mixture. Stir until well combined and simmer on low heat for few minutes. Turn off heat.

For seasoning, heat oil in a pan over medium heat. Add the mustard seeds, cumin seeds, sesame seeds, curry leaves and allow them to crackle. Turn off the heat. Pour the seasoning over the Saragva Nu Lot Valu Shaak.

Transfer the Saragva Nu Lot Valu Shaak to the serving bowl and serve hot.

Serve the Saragva Nu Lot Valu Shaak along with Phulka and Sev Tamatar Sabzi for a weekday lunch or dinner.