Ingredients:

• 5 – long fleshy Drumsticks
• 1 – tomato, finely chopped
• 1 – small capsicum, finely chopped
• 1 – Ginger piece, grated
• 2 stalks – Curry leaves
• 2 – green chillies, slit in half
• 1 tbsp – coriander leaves, finely chopped
• 2 tsp – thick Tamarind pulp
• 1/2 cup – gram flour
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander seeds (dhania) powder
• 1/4 tsp – Garam Masala powder
• 3-4 pinches – Asafoetida
• 1/2 tsp – Sugar and salt to taste
• 1/2 tsp each – cumin & Mustard Seeds
• 2 tbsp- oil

Method:

1. Clean, scrape and cut the drumsticks into finger-sized pieces.
2. Boil the pieces in 5 cups of water until tender and remove. Keep the water aside.
3. Open the drumstick fingers into vertical strips, usually 3 a piece.
4. Heat oil in a large heavy pan
5. Add cumin and mustard seeds and allow them to splutter.
6. Add curry leaves, chillies, ginger and asafoetida and stir.
7. Add tomato, capsicum and the drumsticks and stir-fry for 2 minutes.
8. Add all the dry masalas, salt and sugar to the drained drumstick water.
9. Add gram flour, mix to a thin paste, adding more water if required. Stir so that no lumps are left.
10. Pour into the simmering drumsticks and stir well until it starts boiling.
11. Cover and simmer until the gravy becomes thick and bubbly.
12. When the oil starts separating, remove and pour into a serving dish. Garnish with coriander leaves. Serve hot with parathas or phulkas.

Recipe courtesy of Saroj Kering