2 tsp coconut oil or any other refined oil
1/2 tsp cumin seeds (jeera)
25 mm (1") piece ginger , roughly chopped
2 small green chillies , roughly chopped
2 whole dry kashmiri red chillies ,broken into pieces
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds
5 to 6 cloves garlic
1 drumstick drumsticks (saijan ki phalli / saragavo) , cut into 100 mm(4") pieces.
1/2 cup broken cashewnuts (kaju)
1/2 cup thick coconut milk
salt to taste
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
For the paste
Heat the oil in a kadhai, add all the ingredients and sauté on a medium flame for 2 to 3 minutes. Keep aside.
When cool blend in a mixer to a smooth paste, adding little water if required.
How to proceed
Boil a vesselful of water, add the drumstick pieces and cook on a medium flame till they turn soft. Drain and keep aside.
Soak the cashewnuts in ¾ cup of water for half an hour and drain.
Combine the cashewnuts and coconut milk in a deep pan and simmer for 5 to 7 minutes or till the cashewnuts turn soft.
Add the drumstick pieces, prepared paste and salt, mix well and cook for 7 to 8 minutes. Keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When they crackle, pour the tempering over the curry. Serve hot.