Sharagwani Shing Nu Shaak (Moringa Curry) Recipe by Rekha Bapodra
Cooking Instructions 1 Clean and peel moringa sticks, cut into 4-inch pieces. 2 In a pressure cooker, add water and a stand, place a bowl with 1/2 cup water and moringa sticks. Cook for 2 whistles. 3 Mix gram flour, salt, turmeric, chilli, cinnamon, asafoetida, and yogurt in a bowl. 4 Add onion, garlic, ginger, and green chilli paste, stir well. 5 Gradually add 1 cup water to make a batter. 6 Heat oil in a pan, add curry leaves, mustard, cumin, sesame, fennel, and fenugreek seeds. 7 Once seeds flutter, add batter, stir continuously until thick. 8 Add moringa with stock to batter, stir gently, cook for 1 minute. 9 Turn off heat, add lemon juice and fresh coriander. 10 Serve hot. 1 Clean and peel moringa sticks, cut into 4-inch pieces. 1 Clean and peel moringa sticks, cut into 4-inch pieces. 2 In a pressure cooker, add water and a stand, place a bowl with 1/2 cup water and moringa sticks. Cook for 2 whistles. 2 In a pressure cooker, add water and a stand, place a bowl with 1/2 cup water and moringa sticks. Cook for 2 whistles. 3 Mix gram flour, salt, turmeric, chilli, cinnamon, asafoetida, and yogurt in a bowl. 3 Mix gram flour, salt, turmeric, chilli, cinnamon, asafoetida, and yogurt in a bowl. 4 Add onion, garlic, ginger, and green chilli paste, stir well. 4 Add onion, garlic, ginger, and green chilli paste, stir well. 5 Gradually add 1 cup water to make a batter. 5 Gradually add 1 cup water to make a batter. 6 Heat oil in a pan, add curry leaves, mustard, cumin, sesame, fennel, and fenugreek seeds. 6 Heat oil in a pan, add curry leaves, mustard, cumin, sesame, fennel, and fenugreek seeds. 7 Once seeds flutter, add batter, stir continuously until thick. 7 Once seeds flutter, add batter, stir continuously until thick. 8 Add moringa with stock to batter, stir gently, cook for 1 minute. 8 Add moringa with stock to batter, stir gently, cook for 1 minute. 9 Turn off heat, add lemon juice and fresh coriander. 9 Turn off heat, add lemon juice and fresh coriander. 10 Serve hot. 10 Serve hot. Tips Stir gently when adding moringa to avoid it becoming mushy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked pasta with ground beef Mini Peach Cakes! 🍑🥧 California Farm Squid with Mushrooms in Peppersauce Chicken Yakhni With bread Bánh Canh Khô (Dry Udon) Baked pasta with ground beef Mini Peach Cakes! 🍑🥧 California Farm Squid with Mushrooms in Peppersauce Chicken Yakhni With bread Bánh Canh Khô (Dry Udon) Banana and jaman slush 🍌🍌🫐 Gud Chana Chikki Gud chana PEARL MILLET FLOUR MODAK (Gujju's KULLER) Jowar Bajara Mix Flour Kasoori Methi Chakli Diabetic-Friendly Gluten Free Sorghum Pearl Millet Snack Potato Peas Stuffed Jowar Flour Paratha. Smart, Spicy And Super Foxtail millet flour mango cake Zucchini cheese bread Stir fry beef with bell pepper, Broccoli with mushroom & Fried fish cake Kathiyawadi Aloo matar ki subji Banana and jaman slush 🍌🍌🫐 Gud Chana Chikki Gud chana PEARL MILLET FLOUR MODAK (Gujju's KULLER) Jowar Bajara Mix Flour Kasoori Methi Chakli Diabetic-Friendly Gluten Free Sorghum Pearl Millet Snack Potato Peas Stuffed Jowar Flour Paratha. Smart, Spicy And Super Foxtail millet flour mango cake Zucchini cheese bread Stir fry beef with bell pepper, Broccoli with mushroom & Fried fish cake Kathiyawadi Aloo matar ki subji