Cut the drumsticks into two-inch sections and slice the potatoes and the cherry tomatoes into wedges.

Grind the fennel and cumin in a mortar and mix with the turmeric and the salt.

Pan-fry the potatoes over high heat until browned and remove to a bowl.

Melt the butter in the pan over moderate heat and add the mustard, nigella and the chili flakes, stirring until the mustard seeds begin to pop.

Add the drumsticks to the pan followed by the ground spice mixture and stir well.

Add the potatoes and about a quarter cup of water to the pan and cover the pan. Cook until the potatoes are just becoming tender and all the water is absorbed.

Move the contents of the pan to the outer edges and place the tomato wedges in the center. Allow them to cook until the tomato starts to break down and the juices thicken.

Stir everything together, cook for a few minutes longer to ensure the potatoes and drumsticks are tender, then plate for service