Drumsticks are widely used in Sindhi cuisine, be it in the traditional Sindhi kadhi, or in Seyal bhaji, as Bhughal Singhyun or in tomato gravy. The dried tender drumsticks called Suandhro, finds its place in dry curry or even in Raita (condiment made with yoghurt). Our love for the Moringa oleifera, the drumstick tree, extends beyond its tender seed pods and hence when the fresh drumstick flowers are in season, Sindhis flock to markets to buy the seasonal produce before it disappears within weeks, to cook Suhanjhro/suwanjhro/swanjhro i.e drumstick flowers curry. The fresh flowers or Suhanjhro/ swanhjray (Drumsticks) ja (of) Gulah (flowers) could taste bitter…