Sharagwani Shing Nu Shaak (Moringa curry)

Name: Sharagwani Shing Nu Shaak (Moringa curry)
Yield: 2 servings
Cuisine: British
Ingredients: 1 tablespoon Green chilli and ginger paste; a few Curry leaves; 1 teaspoon Fenugreek seeds; 1 teaspoon Fennel seeds; 1 teaspoon Sesame seeds; 1 teaspoon Mustard seeds; 1 teaspoon Cumin seeds; 2 tablespoons Oil; 1/2 Onion, finely grated; 1 teaspoon Garlic paste; 4 sticks Moringa sticks; to taste Salt; 1/2 teaspoon Chilli powder; 1/8 teaspoon Cinnamon powder; 1/4 teaspoon Turmeric powder; 1/2 lemon Lemon juice; 1 cup Water; 1/2 cup Gram flour; 1/2 cup Yogurt

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Cooking dishes that bring back childhood memories adds a special touch to the meal. Today I have made this curry remembering how my mum use to make

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Cooking dishes that bring back childhood memories adds a special touch to the meal. Today I have made this curry remembering how my mum use to make

Saved

Ingredients

2 servings

1 tablespoonGreen chilli and ginger paste
a fewCurry leaves
1 teaspoonFenugreek seeds
1 teaspoonFennel seeds
1 teaspoonSesame seeds
1 teaspoonMustard seeds
1 teaspoonCumin seeds
2 tablespoonsOil
1/2Onion, finely grated
1 teaspoonGarlic paste
4 sticksMoringa sticks
to taste Salt
1/2 teaspoonChilli powder
1/8 teaspoonCinnamon powder
1/4 teaspoonTurmeric powder
1/2lemon Lemon juice
1 cupWater
1/2 cupGram flour
1/2 cupYogurt

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Steps

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.

Tips

Stir gently when adding moringa to avoid it becoming mushy.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on July 02, 2025 13:02

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.