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

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

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.

firstly, in a large kadai heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves.

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

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.

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

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.

add 1 cup water and adjust the consistency.

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

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

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