Cut 2 drumsticks into 2″ pieces & cook with a few curry leaves, 2 slit greenchillies 1/2 tsp of salt, 1/4 tsp of turmeric powder & 1 cup of water. Bring to a boil & cover cook on low heat for 15 minutes/ till 3/4th done. Now add 1 small green mango (cut into bite size cubes) & cook further for 5 minutes/ till the mango pieces are soft.
Grind together 11/2 cups of shredded ccoonut, 1 big garlic clove, 4 big shallots, 4 curry leaves, 2 greenchillies & 1/4 tsp of turmeric powder to a smooth paste adding enough water. Add this ground paste to the cooked veggies & bring to a boil on medium low heat whilst stirring continuosly. Let it cook for 2 more minutes & remove from heat.
Heat 2 tbsp of coconut oil & splutter 1/2 tsp of mustard seeds; add few curry leaves, 2 dry red chillies, 3 big shallots sliced & 1/4 tsp of fenugreek. Pour this seasoning over the curry.
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