Ingredients:

• 2 – Drumsticks (slender ones), washed and cut into 2-inch long pieces.
• 2 – Potatoes, cubed, 1 inch thickness
• 1 – Onion, chopped
• 1 – Tomato, chopped
• 1 – Green chilli or as per taste
• Salt as per taste
• Oil for cooking
• 1 Tsp – Turmeric powder
• 1 Tsp – Pepper powder
• 1 Tbsp – Coriander Powder
• 50 g – Mustard Seeds
• 50 g – Poppy Seeds
• Water for cooking

Method:

1. Prepare the paste. Soak the mustard seeds and poppy seeds in water for 10 minutes. Then grind it to a fine paste.
2. Heat 2 Tbsp of oil in a kadai.
3. Add the green chillies and onion, saute until onion becomes translucent.
4. Now add the drumsticks and potato. Season with salt and stir once.
5. Cover and cook for 5 minutes on low to medium flame. Stir in between frequently to avoid burning of the drumsticks.
6. Add the turmeric powder, pepper powder, coriander powder, and tomato. Fry until tomatoes are done.
7. Add the mustard and poppy seed paste, add 1 to 2 cups of water and let it simmer for 5 to 10 minutes on low heat.
8. After 5 minutes check if you have achieved the desired consistency for the gravy.
9. Serve hot
10. Recipe courtesy: Wah Sush Kitchen