Saragva (Drumsticks) in dreamy Kadhi

Growing up, most of my school holidays would be spent in Nairobi, staying at my maternal Grandparents’ house. My nani would always be making amazing traditional indian food, and many mornings were spent watching her prepare the curry/shaak and the rotlis.

One dish which has always stuck with me and which I love immensely is Saragva, which is Indian drumsticks, also known as sing, cooked in kadhi, a yoghurt and gram flour gravy. After my mum making it for me too, I had to learn how to make it myself as I would crave it as soon as it got cold in London.

It is so satisfying to eat and perfect for chilly evenings or when you want some comfort food.


  • 3 Saragva sticks, washed and chopped into 2 inch pieces.
  • 6 curry leaves
  • 1 teaspoon cumin seeds
  • 1 green chilli, chopped
  • 1 cup yoghurt (for a Vegan or dairyfree version use coconut yoghurt)
  • 2 tablespoons gram flour (besan flour)
  • 1 tablespoon ginger
  • 1 and 1/2 cup water
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin and coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 tablespoons oil


  1. In a large bowl, mix the yoghurt, water and gram flour till smooth.
  2. In a Kadai, heat the oil on medium heat.
  3. Add the cumin seeds, and when they sizzle, add the green chillies, curry leaves, ginger and drumsticks.
  4. Sautee for 4 minutes and then add the yoghurt mixture.
  5. Mix well, add the spices and salt.
  6. Place the lid on the kadai and let this cook for 5 minutes.
  7. Mix well and add a bit of water if it is too thick.
  8. Eat with rice or chapatis.
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