Ingredients

• 3 - drumsticks
• For the gravy: 4 - green chillies
• 1- marble-sized tamarind
• 1 tbsp - til
• 1 tsp - fresh desiccated coconut
• 1 tsp - rice (soaked for an hour)
• 1/2 tsp - jeera
• 1 tsp - mustard seeds
• 1/2 tsp - hing
• salt to taste
• For tempering: 2 tsp - oil
• 1 tsp - channa dal
• 1/2 tsp - urad dal
• 1/2 tsp - mustard seeds
• 2 - dry red chillies
• a handful of curry leaves

How to Make Drumstick Til Gravy

• Cut the drumsticks into 2" pieces.
• Boil the drumsticks with enough salt and water until tender and keep aside.
• Grind the ingredients of the gravy into a smooth paste.
• Heat oil in a pan and add channa dal, urad dal and mustard seeds. Fry until the mustard seeds splutter.
• Add the dry red chillies and curry leaves.
• Add the drumsticks along with the boiled water.
• Add the gravy paste.
• Add enough water and keep stirring. Serve hot.