- Drumsticks- 4 to 5
- Tamarind pulp- ½ tsp
- Jaggery- ½ tsp or to taste
- Mustard seeds- 1 tsp
- Asafoetida (hing)- ¼ tsp
- Turmeric powder- ½ tsp
- Homemade mix masala or malwani masala- 2 to 3 tsp
- Coriander leaves, finely chopped- 2 tbsp
- Oil- 2 tbsp
- Salt- to taste
For Coconut paste:-
- Onion, chopped- 1 med
- Garlic- 6 cloves
- Dry coconut, grated- ¼ cup
- Oil- 2 tsp
- Heat 2 tsp oil in a wok, fry garlic and onion. Add coconut and roast till they become brown. Grind this into a fine paste.
- Peel drumstick's skin properly cut into 3-4 inches pieces.
- Dry roast besan till it gives nice aroma.
- Combine besan, garam masala, mix masala, salt and 2 tbsp coconut paste. Mix well, add little water if needed. Make dough not too tough like chapati dough or not too loose like idali batter. Keep aside.
- Heat oil in a pan/wok. Add mustard seeds. After they splutter, add hing,turmeric and then add remaining coconut paste.
- Add mix masala and saute till it discharged oil from masala paste.
- Add the drumsticks to the mixture. Add some water and salt. Mix well and cover the pan with lid.
- Let the drumsticks cook for 10 minutes on low heat.
- Turn the gas on high. Add dumplings like pakoda/bhaji in boiling curry.
- Turn the gas on low again and cover the pan with lid. Let them cook.
- When the drumsticks become tender enough, add tamarind, jaggery and hot water according to a consistency of curry what you like.
- Cover it with a lid and let it cook for 10-15 more minutes or till dumplings cook well.
- Garnish with coriander leaves and serve hot with chapati or rice.
- You can use (1 tsp Red chilli powder + 1 tsp Goda Masala) instead of mix masala.
- You can omit dumplings, if you are in hurry.
- When this curry is made without drumsticks, then it is called as "Golewani".