Once the oil is hot, add the cumin seeds and sauté them for two to five seconds until their aroma is released.

As soon as the cumin seeds start emitting their aroma, add the onions and fry everything well.

Now add the drumsticks to the wok after the onions have been fried.

Stir-fry the drumsticks with the oil and fried onions for 5 minutes until the raw smell completely disappears from the drumsticks. (Pro tip: I stir the drumsticks regularly so they fry evenly without catching at the bottom.)

At this point, add ½ tbsp of salt and mix it well with all the ingredients.

Next, add the ginger-garlic paste. By now, the raw smell from the drumsticks should have dissipated. Stir-fry the drumsticks and ginger-garlic paste together for 1 minute.

Now, add all the powdered spices such as red chili, cumin, turmeric, and Kashmiri red chili powder. Stir-fry all the ingredients well.

While sautéing, add a little bit of water to prevent the masala from burning. Continue cooking the masala along with the drumsticks for 5 minutes.

When the sautéing is almost done, add the chopped tomatoes and cook them for two minutes. Once the tomatoes become mushy, add 1 cup of water and the remaining salt. Mix it well, cover the wok with a lid, and let it cook for 5 minutes. (Pro tip: I keep the wok covered during simmering so the drumsticks cook through in the gravy.)

After 5 minutes, remove the lid. The Drumstick Curry is now ready. Add and mix freshly chopped coriander leaves to enhance the overall flavor. Cover it one final time, turn off the flame, and let it remain covered for 1 minute.

Transfer the Drumstick Curry to a bowl.