1. Chop, wash, drain drumstick leaves.

2. Heat half oil in a pressure cooker.

3. Add carrots, drained gram, beans, 1 chopped chilli

4. Stirfry for 2-3 minutes.

5. Add potatoes, leaves, ginger, stir, add two cups hot water.

6. Add turmeric, salt, mix well.

7. Put lid, cook for two whistles.

8. Cool cooker, remove lid.

9. Add salt and lemon juice to taste

To temper:

1. Heat remaining oil in small pan, add seeds

2. Allow to splutter.

3. Add curry leaves, asafoetida, remaining chillies (halved)

4. Pour into while sizzling, into korma.

5. Stir gently, serve hot with jeera rice, or steamed rice.

Making time: 25 minutes
Makes: 3 servings
Shelflife: 1 day