1. Halve onions. Slit green chillies and mix with curd chillies. Roughly chop green mangoes. Mix prawns with salt, turmeric powder and set aside in a refrigerator to marinate for 15 minutes.

2. Heat 3 tbsps oil in a non stick pan, add onions and sauté. Add green chillies, curd chillies, coriander powder, red chilli powder and ground coconut. Mix well, add salt, curry leaves and tamarind pulp. Mix again. Add 1 cup water and mix. Cook the gravy for a few minutes.

3. Peel and cut the drumsticks into 2 inch pieces. Boil some water in a non stick pan, add salt and drumsticks and cook. Strain the gravy into a bowl, pressing to extract all the flavours. Heat remaining oil in another non-stick pan.

4. Add fenugreek seeds and red chillies. Add mangoes and mix well. Add marinated prawns and sauté for a minute.

5. Add strained gravy and transfer the drumsticks from the boiling water to this pan. Mix and cook for 3-5 minutes. Serve hot.