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Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 5 drumsticks cut lengthwise into 2 inches pieces (size of the index finger)
  • 3/4 cup yogurt roughly beaten/broken (we are not looking for smooth consistency here)
  • 3 cloves garlic minced
  • 4 tablespoons chickpea flour
  • 3 tablespoons oil
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • salt to taste
  • salt to taste

Method
 

  1. In a pressure cooker boil the drumsticks for 2 whistles. Be careful not to over cook or else they will fall apart.
  2. Immediately place the pressure cooker under running water to help release the pressure rapidly. This way the drumsticks will stop cooking further. Open the lid and do not discard the water.
  3. Place a kadai on medium flame.
  4. Add the oil and once it heats up mustard and cumin seeds.
  5. Once they splutter add the minced garlic, cook for few seconds.
  6. Add the chickpea flour and roast the flour until it releases pleasant aroma and changes color.
  7. Once the the flour is roasted, add roughly beaten yogurt.
  8. Add around 1.5 to 2 cups of water, first use up the water in which drumsticks were cooked.
  9. Add the salt, chili powder, turmeric powder and mix well.
  10. Add the boiled drum sticks.
  11. We should be looking for Punjabi kadhi like consistency, add some more water if required.
  12. Simmer the curry for 5-7 minutes and turn off the flame.
  13. Serve hot with roti/bhakhri or khichdi.

Notes

It is important that you allow the yogurt to be a bit lumpy. We need to see those little speckles of yogurt grits in the curry.