1 to 2tablespoonschopped coriander leaves(cilantro leaves)
Rinse, peel and chop the drumsticks into 4 to 5 inches pieces long. Keep aside.
Heat 1 to 1.5 tablespoons oil in a pan. Add ½ teaspoon mustard seeds and let them crackle.
When they start crackling, add ½ teaspoon cumin seeds. saute till the cumin seeds also crackle.
Then add 7 to 8 curry leaves, a pinch of asafoetida, 1 green chili (chopped) and 1 to 2 dry red chilies. Stir and mix.
Add salt as per taste. Mix again.
Then add the chopped drumsticks. sprinkle ¼ teaspoon turmeric powder. mix very well.
Add ¼ cup water. Mix again. cover the pan with a rimmed lid. Add some water on the lid. Cook the bhaji on a low flame.
Do check after every 4 to 5 minutes. In case the water dries up in the pan and the drumsticks are not yet cooked, then sprinkle or add some water. Cover with the rimmed lid with water in it and continue to cook on a low flame.
Simmer till the drumsticks are tender. If there is any water left in the pan when the drumsticks are done, then cook without the lid till all the water evaporates.
Add ¼ cup grated coconut. mix very well and switch off the flame.
Then add 1 to 2 tablespoon chopped coriander leaves. Mix again.
Serve drumstick ki sabji as a side dish with dal-rice or sambar-rice. You can also serve this sabzi with chapatis or rotis.