Get the chopping of ingredients done. Puree the red onions - just need to rough chop and give it a blitz in the mixer grinder. We don't need a sieved clear puree.

Heat oil in a pan and splutter the mustard and cumin seeds and then the dried red chillied and curry leaves. Then you can ginger and garlic and saute. Once they start getting charred, add in the onion puree.

Now, you can add the spices-turmeric,chilli,pepper powders along with some salt and a pinch of hing. Mix and saute well of medium flame. It should take about 2 minutes for the onions to blend with the roasted masalas.

Add the chopped tomatoes and coriander leaves in, give it a mix and then add the main ingredient- the drumstick pieces. Give it all a good mix again and add water well enough to make a gravy. Close the lid and cook on medium flame until the drumstick pieces become really soft. If it looks watery, open the lid and reduce down to a gravy consistency. Finish off with a sprinkle of sugar and any additional salt if required. Remember not to overcook, else the drumstick pieces start breaking apar...