Cut the drumsticks into 3” pieces, and peel the fibers out as you cut.

Dry roast the besan. Heat a pan and add the besan, stir to lightly brown evenly. It will take about 10 minutes.

Boil the 1 1/2 cups water with drumsticks until the drumsticks are tender and easily pierced by a knife, about 6 minutes. Remove the drumsticks and save the water.

In a medium to large mixing bowl, combine yogurt and besan. Whisk to remove lumps. Add the drumstick water a little at a time to form a smooth batter.

Heat oil in a pan. Add cumin seeds, hing, fenugreek seeds, and onions. Saute until onions are softened. Add turmeric, black pepper, chili powder, and green chili. Stir to mix together.

Add yogurt mixture, salt, and drumsticks. Bring to a boil and stir gently, taking care not to break up the drumsticks. Boil for 5 minutes until the batter thickens to the desired consistency.

Remove from heat, add cilantro, and serve.