Pour 2 cups of water with salt in a deep pan and bring to a boil.

Add the drumsticks and simmer for 10 minutes until tender.

Set aside the drumsticks along with the water.

Heat sesame oil in a pan.

Dry fry the red chillies, coriander seeds, cumin, pepper, methi, urad dal, garlic and tamarind until the dal turns golden and the chillies release their fragrance.

Grind the fried spices in a mixer to a smooth consistency, adding 1/2 cup of water.

Heat sunflower oil in a wide pan and prepare the tempering.

Add mustard seeds; once they splutter, add cumin seeds, black urad dal, and curry leaves.

Let the tempering crackle for a few seconds.

Add the chopped onions and fry until golden brown and soft.

Add the boiled drumsticks with the cooked water, spice paste, salt, and jaggery.

Simmer for 10 minutes on low flame.

Switch off the heat and garnish with chopped cilantro.

Serve Mangalore Nurge Gashie with Steamed Rice.