Ingredients:
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

Method:
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.