Soak the tamarind in warm water for 20 mins and keep it aside along with the water. The tamarind should be immersed inside the water.

In a preheated pan dry roast the coconut until it turns brown and keep it aside.Allow it to cool.

Once the roasted coconut is all dried up place it inside a mixer jar along with dried red chillies and the fenugreek seeds.Grind the mixture to a fine paste.

Take another pan and add a teaspoon of oil to the pan. Once the oil is heated up add the mustard seeds, urad dal and curry leaves. Leave it like that until the mustard seeds sputter.

Then add the drumstick to the pan and saute well.

Then add a bit of salt turmeric powder and chilli powder to the drumstick and saute well again.Make sure to simmer the stove.

Once the drumstick turns soft, add the grinded paste to the pan and saute for a minute or so in the pan.

Then add the tamarind extract little by little to the pan and allow it to boil. If required you can add more water and allow it to boil.

Add required salt and stir well.

Boil the mixture for 20 minutes or so until the drumstick becomes soft.