Drumstick gravy

Cut the drumsticks in 2" inches and boil them. Now in a pan heat oil and roast besan till aromatic and golden brown. In another vessel boil kokum and jaggery. Let it cool.

Add all masala's to the gravy and cook the masala's. Now add the boiled drumsticks along with the water.

Allow it to boil and cook well. Now in a small wok heat oil, crackle mustard seeds, kashmiri red chilly and dry red round chilly. Pour the seasoning over the gravy. Garnish with coriander leaves.