Ingredients:

• 5 – drumsticks, scraped and cut into 2-3 pieces
• 3 – ripe, firm tomatoes, grated
• 1 – onion, grated
• 2 Cloves – garlic, grated
• 1 piece – ginger, grated
• 1 stalk – Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1 tbsp – coconut, finely scraped
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander seed (dhania) powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 2 pinches – Asafoetida powder
• 1/2 tsp – Sugar
• salt to taste
• 1/2 tsp each – Cumin seeds and Mustard Seeds
• 1 tbsp – oil

Method:

1. Heat oil and let the cumin seeds, mustard seeds and asafoetida splutter in it.
2. Add ginger, onion and garlic and stir-fry until the oil separates.
3. Add the drumsticks and stir. Cover and simmer till half-done, stirring occasionally.
4. Add the tomatoes, curry leaves and coconut and stir.
5. Cover and cook until the drumsticks are almost done.
6. Add all the dry masalas, sugar, salt and 1/4 cup of water.
7. Cover and cook until the drumsticks are tender.
8. Pour into a serving bowl and garnish with coriander leaves.
9. Serve hot with thin phulkas, puris or steamed rice.

Recipe courtesy of Saroj Kering