| • | Wash the drumsticks and scrap them lightly with a peeler. Now cut them into small finger length pieces.
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| • | Heat oil in a pan and add to it curry leaves, mustard and cumin seeds.
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| • | When the seeds start spluttering, add onions. Saute till the onions turn pink and then add chopped garlic and ginger.
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| • | Saute for a few minutes and then add the chopped tomatoes.
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| • | Now put half cup of water and cover the pan. Cook till the tomatoes soften and turn into a juicy mush.
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| • | Then add the drumstick pieces along with grated coconut and cilantro paste, haldi powder, red chilli powder, salt and 2 small cups of water.
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| • | Mix well and cover the pan. Cook for about 20 to 25 minutes till the drumstick pieces become tender.
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| • | Serve hot Drumstick Curry with steamed rice. |
