Drumsticks – 10 to 12, skinned, cut into 2 1/2 inch pieces and tied in bundles
Coconut Milk – 2 cups
Oil – 5 to 6 tblsp
Onions – 4 to 6, finely chopped
Small Potatoes – 500 gms, boiled and peeled
Tomatoes – 3 to 4, chopped
Ginger Garlic Paste – 2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 2 tsp
Coriander Powder – 2 tsp, dry roasted
Cumin Powder – 2 tsp
Green Chillies – 5 to 6, slit lengthwise
Coriander Leaves – 1 to 2 bunch, chopped
Lime Juice – 1 to 2 tblsp, for garnishing

1. Boil the drumsticks in 2 to 4 cups of water.
2. Retain 1 cup of water.
3. Heat oil in a kadai.
4. Fry onions till golden.
5. Add potatoes, tomatoes, turmeric, red chilli, coriander and cumin powders.
6. Fry well.
7. Add the drumsticks along with the retained 1 cup water.
8. Boil for 8 to 10 minutes over medium heat.
9. Lower flame.
10. Add green chillies, coriander leaves, coconut milk and let it simmer for a few minutes.
11. Add the lime juice and remove.
12. Serve hot with roti or rice.

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