Main ingredients: Eggplants (vankaayalu), drum sticks (mulakkayalu) and tomato.

Preparation and cooking time: 30 minutes.

Serves- 2-3 people.

BRINJAL DRUMSTICK CURRY SERVING BOWL

BRINJAL DRUMSTICK CURRY SERVING BOWL

INGREDIENTS:

  1. ¼ kg Eggplants (cut into 2 halves and then cut each piece into 4 long pieces).
  2. 2 Drumsticks (cut into 4-5” pieces).
  3. 1 tomato (chopped).
  4. 1 medium onion (chopped).
  5. 2 green chilies (chopped).
  6. ¼ tsp ginger garlic paste.
  7. Salt- to taste.
  8. 1 pinch Turmeric pwd.
  9. 1 tsp red chilly pwd.
  10. 1 sprig curry leaves.
  11. 2 tbsps coriander leaves.

FOR TEMPERING/ taalimpu.

  1. 2 tbsps Oil.
  2. 1 tsp Cumin seeds /jeera/ jeelakarra.
  3. 1 tsp mustard seeds/ rai/ aavaalu.
  4. 1 tsp split black gram (skin less)/ urad dal/ minappappu.

METHOD:

Brinjal Drumstick Curry Serving bowl

Brinjal Drumstick Curry Serving bowl

  1. Heat oil in a nonstick cooking pan, add mustard seeds, cumin seeds and split black gram and let them splutter. Add chopped onion, green chilies, ginger garlic paste, salt and turmeric pwd and saute until fragrant.
  2. Add eggplant and drumstick pieces and saute for 2 minutes.
  3. Add tomato pieces. Cover with lid, let stand for  for 2 minutes.
  4. Remove lid and saute the mixture for 2 minutes on over medium flame.
  5. Add red chilly pwd, curry leaves and chopped coriander leaves and mix. Add water and simmer for 10- 15 minutes or till the curry reaches to desired gravy consistency.

Serve hot with rice or roti.

Brinjal drumstick curry serving bowl

Brinjal drumstick curry serving bowl

SABITHA..

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