Dry roast fenugreek and make fine powder, it will make nearly 2 tsp of powder.

Soak tamarind in hot water for 15 minutes and make thick pulp.

Cut drumsticks in 1.5" pieces and deep fry until almost cooked. Takes around 8-10 minutes.

In another pan heat up 2 tbsp oil, add chopped tomatoes, turmeric and salt.

Fry till tomatoes get mushy.

Add the fried drumsticks and cook for 2-3 minutes.

Filter and add tamarind pulp in the tomatoes along with chilli powder and powdered fenugreek. Taste to adjust the salt and spices.(make sure that drumsticks are cooked well before you add the tamarind)

Cook for a few minutes and switch off the flame.

For tempering heat up oil, add mustard seeds, chana and urad dal.

When lentils start changing the colour add asafoetida, bits of dry chilli and curry leaves. Fry on low flame till curry leaves turn crisp.

Add this seasoning to the prepared pickle and mix lightly.

When cool store in a glass bottle. It can be consumed instantly but will taste much better after 2 days.