Ingredients
Drumsticks (Goru Chikkudu) – 2–3, cut into 2–3 inch pieces
Onion – 1 medium, sliced
Green chili – 1–2, chopped
Oil – 3 tbsp
Salt – to taste
Dry red chilies – 5–6
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Black pepper – ½ tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Garlic – 2 cloves (optional)
Execution
Prepare Gunpowder Masala
Dry roast all ingredients on low flame until aromatic.
Grind to a coarse powder.
2. Cook Drumsticks
Heat oil → sauté onions and green chili.
Add drumstick pieces → sauté 2–3 mins.
3. Add Gunpowder
Sprinkle prepared gunpowder + salt → mix well.
Cover and cook on low flame for 8–10 mins until drumsticks are tender and coated with masala.
4. Serve
Serve hot with steamed rice or as a side for roti.
Additional tips
Use fresh tender drumsticks for quick cooking and better flavor.
Roast the spices well for a strong, smoky “gunpowder” aroma.
Cook on low flame with lid to let masala coat the drumsticks without burning.