Trim the ends of the drumsticks. Wash and cut each drumstick into 2½ to 3 inches pieces.
Put the cut drumstick pieces into a pressure cooker with the water, salt and turmeric powder.
Cover the cooker and place over medium heat. Cook the drumsticks for one whistle. Take the cooker off the heat.
In a wide pan heat oil over low flame.
When it is hot add mustard, cumin and carom seeds, asafoetida. When the seeds begin to splutter add the chickpea flour and stir continuously, till it becomes light pink in colour.
Add garlic, ginger and chilli and stir fry for a few seconds.
Add the drumsticks along with the water.
Mix very gently.
Simmer the curry till it becomes thick, which will take about 5 minutes.
Add yogurt and mix well. Let the curry simmer for 5 minutes.
Take the pan off the heat.
Garnish with coriander and serve with parathas.