In a heated pan, dry roast the besan (gram flour) on low flame for 4-5 minutes until it turns golden brown and releases a nutty aroma. Stir continuously to avoid burning. Once roasted, set it aside to cool.

Cut the drumsticks into 2-inch pieces and set aside. Boil them in 2 cups of water until tender but firm, which should take about 7-8 minutes. Drain and set aside.

Heat oil in a pan, and add mustard seeds, cumin seeds, and sesame seeds. Once they start crackling, add the dry red chilies and ginger-garlic paste. Sauté for 1-2 minutes until the raw smell of the ginger-garlic disappears.

Add the boiled drumsticks to the pan and sauté for 2-3 minutes. Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to ensure the drumsticks are coated with the spices.

Gradually add the roasted besan to the drumstick mixture, stirring constantly to avoid lumps. Mix well to coat the drumsticks. Add water in small batches, stirring continuously until you achieve a thick consistency.

Add lemon juice, sugar (optional), and salt. Stir everything together and let the mixture cook on low flame for 5-7 minutes, stirring occasionally.

Garnish with freshly chopped coriander leaves and serve hot with rotis, parathas, or rice.