Drumstick - 4 nos (chopped)
Onion - 2 nos (medium size, chopped)
Tomatoes - 4 nos (chopped)
Green chilly - 1 (slitted) (optional)
Red chilly powder- 1 tbs
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Coconut - 1 cup (shreded)
Garlic - 6 pods
Cumin seed(jeera) - 1 tbs
Mustard seeds - 1 tsp
Asafoetida - a pinch
Curry leaves - a handfull
Coriander leaves - to garnish
Oil as you need
Salt to taste
Wash and Chop the drumstick, onion , tomato , curry and the coriander leaves.
Grind the shreded coconut , cumin seeds , a few curry leaves and garlic pods.
In a pan, at medium flame, put oil to heat, add mustard and allow to splutter and
then add asafoetida ,curry leaves, chopped onion , tomato,
green chilly and the drumstick. Stir well.
In a bowl put red chilly powder, coriander powder,
turmeric powder and salt and add a little water make it like a batter.
When the drumstick mingle with onion tomato add the batter and a cup of water.
Stir gently and cook till the drumstick comes soft.
Don't break the drumstick pieces.
when the masala gets dry add the ground coconut paste and 1/4 cup of water.
Stir gently. Slow the flame.
After 5 or 10 minutes the oil in the gravy separates from the gravy.
This is the correct stage to put off the flame.
Garnish with coriander leaves.
This gravy is nice match to hot rice or chapattis , or as side dish....