Heat the Oil: Place a pan or tawa on the stove. Add a little oil and let it warm up on medium heat.

Temper the Spices: Add mustard seeds to the hot oil. Once they begin to pop, drop in the cumin seeds, a pinch of asafoetida (hing), and curry leaves.

Sauté the Onion: Toss in your sliced onion. Sauté until the onion turns slightly golden and soft.

Add Flavour Paste: Add the ginger-garlic paste and stir well until the raw garlic smell completely disappears.

Cook the Tomato: Add the chopped tomato. Cook for a few minutes until it breaks down and becomes soft.

Mix in the Dry Spices: Lower the heat and add your turmeric powder, cumin-coriander powder, garam masala, and the special kanda-lasun masala. Sprinkle in your salt and mix everything thoroughly into a nice base.

Add the Star Ingredients: Gently mix in your parboiled drumstick pieces and potato cubes. If you have a little bit of the water left over from boiling the veggies, pour it into the pan too, so the spices don't burn.

Cover and Cook: Cover the pan with a tight lid. Cook on a low flame for 5 to 7 minutes. This allows the flavorful Shevga Batata Bhaji recipe spices to coat the vegetables perfectly.

Garnish and Serve: Once the veggies are fully tender and the extra water has evaporated, turn off the heat. Garnish your beautiful drumstick potato curry with freshly chopped coriander leaves.