Peel and chop drumsticks into 2 inches length pieces. Cook with a cup of water until it’s soft.

Roast the lentil dumplings in 2 tsp oil till those turn slightly brown. Take out and keep aside. In the same pan, heat mustard oil, add asafoetida, crackle panchporan, followed by onion and garlic, curry leaves, sauté till onion is cooked.

Add cooked drumsticks, fry for couple of minutes. Then add the fry masalas: salt, turmeric, coriander, cumin, chilli powders. Now goes in the chopped tomatoes.

When tomatoes are mushy, add chopped potatoes. Cook everything with 2 cups of water.

When the gravy is of desired consistency, switch off the flame and add the roasted badis. Finally sprinkle finely chopped coriander leaves before serving. Goes well with plain rice.