Prepare the Drumsticks: First, cut the drumsticks into 2-inch pieces. Boil them in a pot with a little salt and water for about 5 minutes. Keep the boiled drumsticks and the remaining water aside.

Temper the Spices: Heat oil in an iron pan (tawa) or a regular wok over medium heat. Once the oil is hot, add mustard seeds and let them splutter. Then, add the cumin seeds, a pinch of hing, and fresh curry leaves.

Sauté the Aromatics: Add the chopped onions to the pan and sauté until they turn soft and slightly brown. Next, stir in the crushed garlic and cook for a few seconds until the raw garlic smell goes away.

Cook the Tomatoes: Add the chopped tomato to the pan. Sauté everything nicely on a medium flame until the tomatoes soften.

Add the Spices: Lower the heat to avoid burning the spices. Add salt to taste, turmeric powder, and the Kanda Lasun Masala. Now add the star ingredient—one big spoonful of Karalache Kut (niger seeds powder). Mix the masala base thoroughly.

Combine and Simmer: Add the pre-boiled drumsticks into the pan, along with the nutritious leftover water you used to boil them. Stir well so the Drumstick Sabzi is coated beautifully in the spices.

Cover and Cook: Place a tight lid on the pan and let the Shevgyachya Shengachi Bhaji simmer on low heat for exactly 5 minutes.

Final Touch (Optional): If you enjoy a tangy kick, mix in a bit of tamarind pulp or small pieces of raw mango (kairi) right at the end. Turn off the flame and serve hot!