Heat 2 tbsps oil in a deep non stick pan.
Cut drumstick into 1½ inch pieces.
Cut potato into big cubes.
Add asafoetida, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan and sauté till fragrant.
Add gram flour and mix and sauté till fragrant.
Add 1½ cups water and mix till smooth.
Add another 1½ cups water and mix.
Heat 2 tbsps oil in a shallow non stick pan. Add bhindi and guar and sauté.
Add tomatoes to the gram flour mixture and mix well.
Add turmeric powder, red chilli powder and salt and mix well.
Add drumstick and potatoes and let them cook.
Add ginger, bhindi and guar and mix well.
When the vegetables are cooked, add tamarind pulp and mix well.
Cook for 1-2 minutes.
Serve hot with steamed rice.