Drumstick masala gravy (Nuggekai gojju/Moringakai/Murungaikai masala)

Drumstick is one fantastic vegetable with lots of health benefits. I usually use them in sambar, and dals. It increases the flavour of sambar so much that its is simply superb. Occasionally I make this traditional nuggekai gojju or thick masala gravy of drumsticks and this goes really well with rice. Here goes the recipe...

Ingredients:
Drumsticks (cut into 1 and 1/2 " pieces) - 1 bowl
Onions- 1 nos
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp
Oil - 4 tbsp
Salt for taste

To grind :
Onions (chopped) - 1 nos
Tomatoes (chopped)- 2 nos
Coconut grated - 2 tbsp

Fry in 1tbsp oil and grind:
Red chilly -6 nos
Coriander seeds - 1 tbsp
Turmeric powder - 1 pinch
Cumin seeds - 1/4 tsp
Aniseed - 1 tsp

Method:
Grind all the 'To grind ingredients' into a smooth paste and keep aside. Fry in 1 tbsp oil and grind red chilly, coriander seeds, turmeric powder, cumin seeds and aniseed to a smooth paste and keep aside. In a wok, heat oil and fry finely chopped onions till they turn golden brown. Add ginger-garlic paste and saute for a min. Add the chilly powder and give it a stir. Add both the ground paste and saute for a min. Add the drumsticks (chopped into 1 and 1/2 ' pieces), salt for taste (water may be added if required). Cover and cook till its done. Serve hot with rice, roti etc.

Note:
Use kashmiri chillies if less spice is preferred.