Wash 3 drumsticks under running water. If not tender scrape off the skin lightly. Wash and chop to finger length pieces. Cube 2 medium sized potatoes to medium size, and add them to a bowl of water until used.

Add 1½ tablespoon oil to a pan and heat. Add ½ teaspoon mustard and ½ teaspoon cumin. When they begin to splutter, add 1 sprig curry leaves,1 to 2 slit green chilies and 3 finely chopped onions. Fry until transparent or pink stirring often.

Add drumsticks and potatoes. Fry for 2 to 3 minutes. Add 2 large chopped tomatoes, ¼ teaspoon salt and turmeric. I usually deseed the tomatoes and use for this recipe. Fry until the tomatoes turn mushy.

Then add ½ teaspoon red chili powder and fry for 2 minutes. If you wish to add ½ teaspoon garam masala or 1 teaspoon coriander powder add it now.

Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked. Garnish drumstick gravy with 2 tablespoons coriander leaves. Serve with plain rice & ghee.