Add 2 tablespoons oil, 3 medium size finely chopped onions, 1 big size finely chopped tomato, 2 chopped green chillies, 1 tablespoon salt, 1/4 teaspoon turmeric in a pan and saute till the onions are cooked properly.

Take the mixture in mixer, add 10 cashewnuts and make a fine paste.

In the same pan add 4 tablespoons oil, 1 teaspoon jeera, 1 teaspoon mustard. Wait till the mustard starts popping and then add 1 small size finely chopped onion, 1 tablespoon salt, 1 tablespoon ginger garlic paste, 2 medium size chopped drum stick. Close the lid, keep the flame low and wait till the drumstick are soft to touch. (approx 10 mins).

Add paste in the pan from mixer and add 3/4 tea glass of water(add more or less water to make the paste thick or loose). Add 1.5 table spoons of chilli powder, 1 teaspoon salt and close the lid. Keep the flame low and wait till the paste thickens and oil floats on the top. (approx 13 min)

Add salt/chilli powder as per requirement, 1 teaspoon masala powder, coriander and the dish is ready to be served.