1/2 cup freshly grated coconut
1 tsp cumin seeds (jeera)
4 whole dry Kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
5 cloves garlic
1 tbsp tamarind (imli)
1/2 tsp turmeric powder (haldi)
1/2 cup water
4 drumsticks, cut into 75 mm. (3") pieces
1 cup potatoes cubes
1 tbsp grated jaggery (gur)salt to taste
2 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
10 to 12 curry leaves (kadi patta)cooked rice (chawal) for serving
Combine the drumsticks, potatoes, jaggery, salt and 2 cups of water in a deep pan, mix well and cover and cook on a medium flame till they are cooked. Keep aside.
Heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the urad dal and curry leaves and sauté on a medium flame for a few seconds, while stirring continuously.
Add the cooked drumsticks and potatoes (along with the water in which they were cooked), the prepared paste and salt (if required), mix well and simmer for another 7 to 8 minutes. Serve hot.