Pick only the drumstick leaves and discard the stick like stalks. Clean the leaves well in 2-3 changes of water and allow to drain on a colander.

In a non stick pan or tawa dry roast the the grated coconut, chopped onion till the raw smell goes away. Toss in the bafat powder (or spice) powders and give it a stir or two before turning off the heat. Coarsely grind these ingredients coarsely along with the tamarind, ginger & garlic and a little water (ensure that the masala is not finely ground - pulse it for 2-3 seconds). Rinse the mixie jar with 1/2 cup water and retain it.

In a pan heat the oil and toss in the mustard, when they splutter add the curry leaves and stir it once before adding the sliced onions. Fry them till golden brown and add the coarsely ground masala and fry for another 2 minutes on a slow flame.

Add the drumstick leaves and the drumsticks, add salt to taste, sprinkle the reserved water from the mixie, cover the pan and cook on a low heat till the leaves and the drumsticks are cooked. Stir every now and then to avoid scorching.

Serve hot with rice and dal or chapathis