Cover and cook for 5-7 minutes.Technical Note: You want them 80% cooked. They should be tender but still have a "snap." Overcooking at this stage leads to a mushy fry; we are aiming for structural integrity.

2. The Besara CoatingOnce par-boiled, drain any excess water (save this water! See Zero-Waste tips below). While the drumsticks are still warm, toss them gently with the stone-ground mustard paste, chili powder, and another pinch of salt. Let them sit for 10 minutes. This allows the enzymes in the garlic and mustard to penetrate the fibers.

3. The Tempering RitualHeat the mustard oil in a heavy iron karahi until it reaches its smoke point. This is crucial unheated mustard oil has a raw bitterness. Once it smokes, turn down the heat and add the Hing, slit green chilies, and curry leaves. The sizzle should be immediate and fragrant.

4. The CaramelizationAdd the sliced onions. Sauté until they are translucent and just starting to brown at the edges. Now, slide in the coated drumsticks.

5. The "Bhaja" (The Searing)Increase the heat to medium. Do not stir too often. Let the drumsticks sit against the hot iron for 2-3 minutes at a time to develop a crust. Use a flat spatula to flip them. You are looking for a "Dark ' Moody" char—spots of deep brown and gold where the mustard paste has caramelized.