• Grind the grated coconut, cumin seeds, and a little water into a smooth paste. Keep aside.
  ½ cup grated coconut, 1 tsp cumin seeds, Water
• Heat 2 tbsp coconut oil in a pan. Add the garlic and ginger and saute until it turn golden brown.
  2 tbsp Coconuut oil, 2-3 cloves of garlic, 1- inch size ginger
• Add the 10 small onions (shallots) and sauté on medium heat until translucent.
  10 small onions
• Add Kashmiri chilli powder, turmeric powder, and salt.
  1 tsp Kashmiri chilly powder, ¼ tsp turmeric powder, Salt to taste
• Mix well and sauté for 1–2 minutes until the raw smell goes away.
• Add the drumstick pieces and mix well.
  2-3 drumsticks
• Add chopped tomatoes. Add enough water to cover the vegetables.
  2 tomatoes, Water
• Cover and cook on medium heat until the drumsticks are tender (about 10–12 minutes).
• Add the ground coconut paste and mix gently.
• Add a little water if needed to adjust consistency.
• Simmer for 5–7 minutes on low heat. Do not boil vigorously.

Prepare tempering

• Heat 1 tbsp coconut oil in a small pan.
  1 tbsp coconut oil
• Add sliced small onions and wait until it turns light brown.
  4-5 small onions
• Add mustard seeds and let them splutter.
  ½ tsp mustard seeds
• Add the red chilli, and curry leaves.
  1 Red chilli, A few curry leaves
• Pour the tempering over the curry and mix gently.
• Switch off the flame and let it rest for a few minutes.
• Serve hot with rice, matta rice, or chapati.