1. Clean, scrape, cut into fingers size pieces

2. Boil drumstick pieces in 5 cups water, till tender.

3. Remove, drain, save water and keep aside.

4. Open fingers into vertical strips, usually 3 apiece.

5. Heat oil in a large heavy pan

6. Add cumin, mustard seeds, allow to splutter.

7. Add curryleaves, chillies, ginger, asafoetida, stir.

8. Add tomato, capsicum, drumsticks, stirfry for 2 minutes.

9. Add all dry masalas, salt and sugar to drained drumstick liquid.

10. Add gramflour, mix to a thin paste, adding more water if required.

11. Stir so no lumps are left.

12. Pour into simmering drumsticks, stir well till it starts boiling.

13. Cover, simmer till gravy becomes thick and bubbly.

14. When oil starts separating a bit, remove, pour into serving dish.

15. Garnish with coriander leaves, serve hot with parathas or phulkas.

Making time: 30 minutes
Makes: 5 servings
Shleflife: Best fresh