Heat a flat skillet.

Roast the peanuts and coriander seeds for 20 seconds.

Add the cloves, cinnamon sticks, and grated coconut and saute until lightly browned.

Cool the mixture and add tomatoes, then grind into a smooth paste.

Heat oil in a saucepan, add ginger garlic paste and onions, fry until translucent.

Add the ground paste, red chilli powder, turmeric powder, and salt.

Saute until the masala is cooked.

Add the chopped drumstick and a little water, then cover and cook for about 10 minutes.

Cook until the oil is released from the masala.

Check for salt and serve hot with rice and other accompaniments.