1. Heat 1 tbsp. oil, fry ground paste till oil separates

2. Keep aside.

3. Meanwhile, heat remaining oil in another large pan.

4. Add mustard seeds, curry leaves, asafoetida, allow to splutter.

5. Add potato and drumsticks, stir, sprinkle a little water, cover to cook.

6. Sprinkle water frequently, stirring each time, to cook evenly.

7. When potatoes are soft to pressure

8. Add all dry masala powders, salt, tomato, onion.

9. Stirfry till onions turn soft.

10. Add ground paste, half cup water, stir and cook further 2-3 minutes.

11. Sprinkle wheat flour, stir immediately to blend

12. Take off fire after a minute.

13. Pour into serving dish, garnish with chopped coriander.

14. Serve hot with rotis, phulkas, jowar or millet chappatis.

Making time: 45 minutes
Makes: 5 servings
Shelflife: 2 days