Add 1/2 cup
water to the shredded coconut and extract the first milk after which add 2 cups
of water to the coconut to extract the second milk. Remove the outer skin from
the drum stick cut into suitable pieces, and in a pan combine with slit chilli,
sliced garlic and sliced ginger.
Heat oil, stir in the ground ingredients, add drumstick,
chilli, garlic, ginger and sauté well. Pour in the second milk
of coconut and bring to a boil. Sprinkle cumin seed. Taste for salt.
Cover the curry and simmer until the drumstick is cooked.
Blend in 1 tsp of flour to the first milk and stir into the curry the
milk and the vinegar, until it becomes slightly thick. Remove from fire.