PEANUT - 2 TBSP

firstly, in a pan dry roast 2 tbsp peanut on low flame until the peanuts turn crisp

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POPPY SEEDS - 2 TSP

now add 2 tbsp sesame, 2 tbsp dry coconut, 2 tsp poppy seeds.

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ROAST - LOW FLAME

roast until the spices turn aromatic

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SCRAPE SIDES

cool completely and blend to a fine powder without adding water.

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SMOOTH PASTE

now add ½ cup water and blend to smooth paste. keep aside.

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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.

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ONION -1 CHOPPED

add 1 onion, 1 tsp ginger garlic paste and saute until onions change colour.

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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

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TURNS AROMATIC

saute until the spices turn aromatic.

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TOMATO - 2 CHOPPED

further, add 2 tomato and saute until tomatoes turn soft and mushy releasing oi

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MASALA PASTE

add in the prepared masala paste and cook well

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OIL SEPEARTES

cook until the oil separates from the masala paste

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DRUM STICKS 

now add 20 pieces drumstick and mix well

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WATER - 1 CUP

add 1 cup water and adjust the consistency.

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BOIL - 15 MINUTES

cover and cook for 15 minutes or until the drumstick is cooked well absorbing the flavour.

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CORIANDER - 2 TBSP

keep mixing in between to prevent from burning and continue to cook until oil separates

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READY TO EAT

finally, add 2 tbsp coriander and mix well. enjoy drumstick curry with roti or rice.

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