Ingredients

• 5 - drumsticks, scraped and cut into 2-3 pieces
• 3 - ripe, firm tomatoes, grated
• 1 - onion, grated
• 2 cloves - garlic, grated
• 1 piece - ginger, grated
• 1 stalk - curry leaves
• 1 tsp - coriander leaves, finely chopped
• 1 tbsp - coconut, finely scraped
• 1 tsp - red chilli powder
• 1 tsp - coriander seed (dhania) powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala powder
• 2 pinches - asafoetida powder
• 1/2 tsp - sugar
• salt to taste
• 1/2 tsp each - cumin seeds and mustard seeds
• 1 tbsp - oil

How to Make Drumsticks in Red Gravy

• Heat oil and let the cumin seeds, mustard seeds and asafoetida splutter in it.
• Add ginger, onion and garlic and stir-fry until the oil separates.
• Add the drumsticks and stir. Cover and simmer till half-done, stirring occasionally.
• Add the tomatoes, curry leaves and coconut and stir.
• Cover and cook until the drumsticks are almost done.
• Add all the dry masalas, sugar, salt and 1/4 cup of water.
• Cover and cook until the drumsticks are tender.
• Pour into a serving bowl and garnish with coriander leaves.
• Serve hot with thin phulkas, puris or steamed rice.