Heat oil in a pan and saute the onions until pink.
Add the chopped tomatoes, ginger and garlic paste, green chillies, chilly powder, turmeric powder, garam masala/spice powder, cumin powder, coriander powder and salt and stir fry till the oil separates from the mixture.
Add the drumsticks and potatoes and 2 cups of water and simmer on low heat until the vegetables are tender and the gravy thickens.
Garnish with chopped coriander leaves.
Serve with rice.
Recipe Courtesy: Anglo-Indian Recipes.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.