Bhughal Singhyun~ Drumstick Curry
Prep time
Cook time
Total time
Drumsticks cooked in Onion tomato base
Recipe type: Side dish
Cuisine: Sindhi
Serves: 2
  • 2 Drumsticks
  • 2 medium size Onions
  • 1 ripe tomato
  • 2 green chilies
  • 1 inch piece of Ginger
  • Salt as per taste
  • ½ tsp Turmeric powder
  • 1 tbsp of Coriander powder
  • 2 tbsp oil (or less)
  • Fresh coriander leaves for garnish
  1. Rinse with water, peel and cut drumsticks in approx. 3 inch pieces.
  2. Peel and finely chop onions.
  3. In a pan or Kadai, heat 2 tbsp of oil and add chopped onions.
  4. Saute till onions are light brown and soft.
  5. Add chopped tomato, chopped chilies, and ginger. Mix well and cook on medium heat till tomato is half cooked.
  6. Add drumsticks, salt, spices and cook on high heat, gently mixing everything. Sprinkle some drops of water it the mixture seems to burn. But remember to allow light sticking of curry to the base of the pan, and to scrap it intermediately. This is known as 'taro lagarn' in Sindhi, and is a nice way of adding caramelized flavors to the curry and it also imparts great colour to the dish. Cook on high to medium heat till all the moisture is absorbed.
  7. Now add around 1½ cup of water and fresh coriander leaves and cook on slow flame,covering the pan with a lid. Cook till the drumsticks are tender and done.
  8. Adjust the consistency of the gravy. It is an almost dry dish with little of gravy.
  9. Garnish with fresh coriander leaves and serve with rice and dal.
Recipe by Sindhi Rasoi |Sindhi Recipes at