Ingredients

• 6 - drumsticks, peeled and cut into fingers
• 3 - potatoes, cut into chunks
• 1 - onion, finely chopped
• 1 - tomato, finely chopped
• 1 stalk - curry leaves
• 1 tbsp - coriander leaves, finely chopped
• 1 tsp - chilli powder
• 1 tsp - coriander seed powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala powder
• 1 tsp - Maharasthrian black masala (kaala masala)
• salt to taste
• 1 tsp - wheat flour
• 1/2 tsp - mustard seeds
• 3-4 pinches - asafoetida
• 3 tbsp - oil
• Grind together: 1 - small onion
• 5 - garlic flakes
• 2" piece - ginger
• 2 - red chillies
• 1/2 tsp - cumin seeds
• 1 tsp - sesame seeds
• 5-6 - cashews
• 2 - long tamarind strips
• 1 stalk - mint leaves, plucked
• 1 tbsp - curd

How to Make Drumstick - Aloo Sabzi

• Heat 1 tbsp of oil and fry the ground paste until the oil separates. Keep aside.
• Meanwhile, heat the remaining oil in another large pan. Add mustard seeds, curry leaves, asafoetida and allow to splutter.
• Add the potatoes and drumsticks and stir. Then sprinkle a little water and cover to cook.
• Sprinkle water frequently, stirring each time, to cook evenly.
• When the potatoes are soft, add all the dry masala powders, salt, tomato, onion.
• Stir-fry until the onion pieces turn soft.
• Add the ground paste, 1/2 cup of water and stir and cook for a further 2-3 minutes.
• Sprinkle wheat flour and stir immediately to blend. Take off the flame after a minute.
• Pour into a serving dish and garnish with chopped coriander.
• Serve hot with rotis, phulkas, jowar or millet chapathis.