Prepare the Green Paste: In a mortar and pestle, grind garlic, ginger, green chilies, dry coconut, and coriander leaves until a coarse paste forms. Set aside.

Heat the Oil: In a pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds, cumin seeds, and hing. Allow the seeds to splutter.

Add Curry Leaves and Onion: Add the curry leaves and chopped onion to the pan. Sauté until the onion turns golden brown.

Add Green Paste: Stir in the prepared green paste. Cook for 2-3 minutes until the raw smell dissipates.

Add Tomato and Seasoning: Add chopped tomato, salt, and a little water. Mix well and cook until the tomato softens.

Boil the Drumsticks: Meanwhile, boil the chopped drumsticks in a separate pot for 8 minutes or until tender. Drain and set aside.

Add Drumsticks and Water: Add the boiled drumsticks and their water to the pan. Mix in garam masala and sugar. Cover and cook for 5-7 minutes.

Cook Until Water Reduces: Let the sabji cook until the water is reduced and a thick gravy forms. Adjust seasoning as needed.

Serve and Garnish: Garnish the sabji with peanut powder and serve hot with rice or flatbread.