Wash and then remove the ends of the drumsticks. Cut it into a finger size pieces. Pull each piece outwards in order to remove any hard outer layer.

Discard dry or overgrown drumsticks. Dry drumsticks have separated segments inside. Overgrown drumsticks are a bit hard to cut.

Heat oil in a pan and crackle mustard. Add asafoetida and turmeric powder. Immediately add garlic paste and saute for a few seconds. Add a tbsp of water if the oil is too hot

Add drumsticks and combine well. Add water slightly above the level of the drumsticks. Add chilli powder, salt and dhanajeera powder. Bring it to a boil

Cover the pan and cook on slow till the drumsticks are cooked. Do not overcook them or else they it will be very inconvenient to consume them. You can check it by pressing one drumstick with your finger. It should easily break, yet the segments should be neatly separated.

Meanwhile combine chanaflour and curd. Mix well. Add a few tbsp water for easy pouring. Add it into the curry when the drumsticks are thoroughly cooked. Stir so as to avoid lumps. Simmer on low flame till the curry thickens to your desired consistency.

Garnish with coriander and enjoy with rotli/bhakhri.