Drumstick Curry with Buttermilk and Besan

Drumsticks cooked until tender, then simmered in a watery buttermilk-besan mixture seasoned with spices.

Ingredients

• oil
• asafoetida (hing)
• drumsticks (moringa pods)
• water (for cooking)
• turmeric (haldi) (used in drumsticks and in the buttermilk mix)
• salt (used in drumsticks and in the buttermilk mix)
• chickpea flour (besan/channa flour) (mixed into buttermilk)
• buttermilk (add more if needed; should be a little watery)
• sugar
• coriander-cumin powder (dania-jeera)
• red chili powder

Instructions

1. Fry the drumsticks in oil with hing for some time.
2. Add water, turmeric, and salt; cover with a lid and cook until the drumsticks are tender.
3. In a bowl, mix channa flour into buttermilk and add turmeric, salt, sugar, dhania-jeera, and red chili powder.
4. Add this buttermilk-besan mixture to the cooked drumsticks.
5. Adjust consistency to be slightly watery; add more buttermilk if needed and simmer to combine.