Sing Bateta nu Shaak

 

Hearty drumsticks (Moringa oleifera) and potato curry.

Yields: 4–5 servings | Total Time: 35 minutes

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Cultural Notes

Sing Bateta nu Shaak is a traditional winter and rainy-season dish rooted in Bohra and Gujarati households. Made using sing—the tender, green pods of the drumstick tree (Moringa oleifera)—this dish is known for its robust flavour and deeply nourishing qualities. Drumsticks are rich in iron, vitamin C, calcium, and antioxidants, making this shaak not only warming but also medicinal. Often eaten with bajra na rotla, jowar ni roti, or khichdi, this oily, lightly spiced curry helps generate body heat and strengthen immunity during colder weather. Its rustic simplicity and bold taste make it a staple in wintertime menus.

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Ingredients

Vegetables & Base

• 4–6 drumsticks (sing), cut into 3-inch pieces

• 3 medium potatoes, peeled and cubed

• 2 large onion, finely chopped

• 2 large tomatoes, finely chopped

• 4 cloves garlic, crushed

• 2 green chillies, slit

Spices & Seasoning

• 1 tsp cumin seeds (jeera)

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 2 tsp coriander powder

• Salt, to taste

Oils & Garnish

• 3 tbsp oil (plus 1 tbsp pure ghee for finishing)

• Fresh coriander leaves, finely chopped, for garnish

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Method

Step 1: Prepare the Tempering

• Heat oil in a thick-bottomed pan.

• Add cumin seeds and let them crackle.

• Add garlic, green chillies, and chopped onions. Sauté until the onions turn translucent.

• Stir in the chopped tomatoes and saute until the mixture is watery.

Step 2: Add the Spices

• Lower the heat and add turmeric powder, red chilli powder, and coriander powder. Season with salt.

• Stir quickly to prevent the spices from burning.

• Add one cup of water and stir.

Step 3: Cook the Vegetables

• Add the drumstick pieces and potato cubes. Mix well to coat them evenly with the spice mixture.

• Cover and simmer on medium heat for 15–20 minutes, until the potatoes are tender and the drumsticks are cooked through.

• Add a little water if the masala sticks to the bottom.

Step 4: Final Touch

• Uncover and cook the shaak uncovered for another 5 minutes to thicken the gravy slightly.

• Drizzle a spoonful of pure ghee over the surface and stir gently.

• Garnish with fresh chopped coriander and remove from the heat.

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Chef’s Notes

• Sing (drumsticks) can be sliced lengthwise if very thick; use only fresh green pods.

• Serve with bajra rotla, jowar roti, or steamed khichdi for a wholesome meal.

• This curry stores well for a day—flavours deepen after resting.