Wash, peel and cut the drumsticks into 2 inch pieces.
Bring sufficient amount of water to a boil to cook the cut drumsticks.
Add salt and 1/4 tsp of the turmeric powder to the water.
Cook the drumsticks till you can scrape the pulp with your teeth without any effort at-least 1/2 an hour. (note-not to overcook and break the drumsticks )
Strain and also reserve the water.
Heat oil in a pan.
Crackle mustard seeds, cumin seeds, asafoetida and 2 tbsp of chopped coriander.
Add onion paste, pinch of salt and cook till it starts to brown on medium flame.
Add ginger garlic chili paste and cook till the onion is properly browned and raw smell goes off.
Add the tomato puree, the basic masalas.
Add the prepared mixture of peanut, sesame and coconut powder and cook till oil is released.
Add the cooked drumsticks to the above cooked paste. Coat it nicely. Add water and salt to adjust consistency and taste and bring it to a boil.
As soon as the curry comes to a boil add garam masala, amchur powder, sugar and chopped coriander.
Serve hot with phulkas