In a heavy pan heat 2 teaspoon sesame oil/gingelly oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds and as they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves along with 6-8 crushed garlic cloves.
Next add 1 large onions finely chopped. Fry on low flame until translucent.
Now add 2 large tomatoes finely chopped along with 2 drumsticks/moringa pods cut into 2 inch long pieces. Cook for 3-4 mins on low flame.
Add ¼ teaspoon turmeric powder, 1 teaspoon sambar powder and 1 teaspoon coriander powder. Cook for another 3-4 mins.
Continue to cook on low flame until oil starts to ooze out from the sides.
Add salt as needed for the curry, mix well.
To bring it to the right consistency and to cook the drumsticks, add about ¼ to ½ cup of water. Mix well.
Cook covered on low flame for 12-15 mins as the curry begins to boil.
When the consistency of the thokku is thick, drumstick is cooked and oil oozes out from sides, remove from heat.