PEANUT - 2 TBSP
firstly, in a pan dry roast 2 tbsp peanut on low flame until the peanuts turn crisp
POPPY SEEDS - 2 TSP
now add 2 tbsp sesame, 2 tbsp dry coconut, 2 tsp poppy seeds.
ROAST - LOW FLAME
roast until the spices turn aromatic
cool completely and blend to a fine powder without adding water.
now add ½ cup water and blend to smooth paste. keep aside.
CUMIN - 1 TSP
firstly, in a large kadai heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves.
ONION -1 CHOPPED
add 1 onion, 1 tsp ginger garlic paste and saute until onions change colour.
CHILLI POWDER - 1 TSP
further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp garam masala and 1 tsp salt
saute until the spices turn aromatic.
TOMATO - 2 CHOPPED
further, add 2 tomato and saute until tomatoes turn soft and mushy releasing oi
add in the prepared masala paste and cook well
cook until the oil separates from the masala paste
now add 20 pieces drumstick and mix well
WATER - 1 CUP
add 1 cup water and adjust the consistency.
BOIL - 15 MINUTES
cover and cook for 15 minutes or until the drumstick is cooked well absorbing the flavour.
CORIANDER - 2 TBSP
keep mixing in between to prevent from burning and continue to cook until oil separates
READY TO EAT
finally, add 2 tbsp coriander and mix well. enjoy drumstick curry with roti or rice.