Brinjal and Drumstick Spicy Curry

September 14, 2017


4-6 small brinjals
2 drumsticks, cut into 2″ pieces (no worries if not available)
1 big gooseberry sized ball of tamarind, juice extracted
1 onion
2 tomatoes
8-10 flakes of garlic, peeled
1 heaped tbsp sambar powder (order from Burst of Taste, if necessary)
1/4 tsp pepper powder (optional)
1/4 tsp date paste
1/4 tsp turmeric powder
salt to taste
To temper

1/4 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp urad dal
1 tsp tur dal
2 tsp whole jeera
1 sprig curry leaves
To grind

1/2 cup grated coconut
1 onion
Chop one onion into big pieces. Chop the other onion and tomatoes fine. Roast the ingredients mentioned for tempering, in the order mentioned (not separately). Add garlic and finely chopped onions. Sauté till onions are translucent. Add tomatoes and sauté till tomatoes are soft. Add the tamarind extract, enough water, salt, turmeric and sambar powder. Add drumstick. Let this mixture boil for 4 minutes. Then add the brinjals and bring to boil. Grind the coconut and roughly chop onion into a smooth paste with a little water and add to the boiling curry
Let it boil till brinjals are cooked and the gravy thickens. Add date paste and pepper powder (if using). Stir and remove from flame. Transfer to a serving bowl.

Variation– You can substitute the brinjals with any other vegetables or beans

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