- Wash the drumsticks (chhuin) and cut it into 2 inch pieces. Cut the potato and mango in wedges. Cut the onion and tomato into long strips.
- Soak the mustard seeds for 30 minutes and then grind the mustard seeds along with garlic pods , cumin seeds and two chillies into a fine paste. Keep aside. In a pan, add 1/2 TBS mustard oil Add sliced potatoes first then drumstick salt, turmeric and simmer. Let the potatoes and drumsticks get cooked 70 to 80 percent on low flame can add little water if needed.
- Prepare the gravy Heat the remaining mustard oil in a pan Add panch phutan, dry red chilli, Curry leaves, hing and as soon as the panch phutan stops crackling, add the sliced onions let it be translucent. Add sliced tomatoes , mango wedges, green chili cook for about 3 to 4 minutes then add the ground mustard paste and two cups of water and bring to a boil. Add the potato and drumsticks into the mustard gravy cook for about 5 to 7 minutes . Keep a watch on the drumstick so as not to overcook the drumsticks.
- Finish with fresh corridor leaves. Serve with hot rice
