|1 cup||Water (approx for cornflour mixing)|
|1 no||Onion ( chopped)|
|4 nos||Tomato (ripe and juicy)|
|2 tsp||Red chilli powder|
|1 tsp||Turmeric powder|
|Salt (as per taste)|
|1 tsp||Mustard seeds|
|1 tsp||Urad dal|
|10 nos||Curry leaves|
|3 stks||Coriander leaves (chopped )|
Cut the Drumstick into small pieces, each of 2 inch length. Put them into a pan with one cup of water and cook till half done. Keep aside. Grind the coconut with sombu(aniseeds) and some water into a paste.
Now heat oil in a pan, splutter mustard, urad dal. Add onions, when it becomes translucent, add chopped tomatoes. Let it cook well, add red chilli powder, turmeric powder and salt. Add about half cup of water and let it boil till the raw smell of chilli powder goes. Now add the cooked drumstick along with the water in which it was boiled. Also add ground coconut paste. Mix well and bring it to a not-too-thick gravy consistency. Let the gravy cook over medium flame for about 5 minutes. The gravy will thicken a bit. Remove from flame and garnish with curry leaves and chopped coriander leaves.
Serve with plain rice and spicy potato fry as side dish.