Tuesday, 13 May 2014

Brinjal Drumstick Curry

The soft eggplant along with the drumstick makes for a great combination. The masala was very tasty with curd rice. A simple side dish which goes well with mild curry like any sambar, sodhi.Drumsticks are thin and slender stick shaped -hard outside and fleshy inside. They are rich in calcium and phosphorus.The flowers too are cooked and in some places the roots as well. Adding sambar powder to the spice mix really brings out the flavors. A matching combo of brinjal and drumstick usually adds a little kick to your daily meal.



 Prep Time: 10 mins|Cook time: 20 mins|Serves: 3 persons
Cuisine: South Indian,Tamil Nadu recipes
        Ingredients
·         Drumstick – 2 no’s
·         Brinjal  -5 no’s
·         Onion -1 no
·         Tomato – 1 no
·         Ginger garlic paste – 1 tbsp.
·         Sāmbhar powder -1 tbsp.
·         Red chili powder -1 tsp
·         Turmeric powder -1/4 tsp
Seasonings
·         Oil -2 tbsp.
·         Mustard seeds -1 tsp
·         Split urad dal -1/2 tsp
·         Curry leaves – handful
·         Hing - pinch
  



























Method
1. Chop onion, tomato and keep other ingredients ready. Cut drumstick and brinjal to finger size pieces.

2. Heat oil in a pan/kadai, splutter mustard seeds, split urad dal, curry leaves, asafetida. Add onion and fry until brown. Add ginger garlic paste and fry until raw smell goes off. Add tomato and fry until it turns mushy. 



3. Add sambar powder, red chili powder, coriander powder and turmeric powder. Fry for couple of mins and then add drumstick and brinjal. Add 1/2 cup water, cover the vessel and simmer it off till the oil separates.Add salt and mix well. Close pan and cook until veggies are done and oil separates from poriyal. 


4. Once the drumstick and brinjal cook, simmer for few minutes till the gravy turns to dry, then remove from heat.Brinjal-Drumstick poriyal is ready to be served.Serve this poriyal with rice and rasam.


Notes
Brinjals must always be soaked in water. Little curd or salt or lemon juice can be added to the water so that it won’t turns brown or black.
Add some tamarind pulp (if using readymade, 1 tbsp. will do) and coconut powder to this curry which makes this masala sweeter as well as lil bit tangy.
Garlic flakes can be added in place of ginger garlic paste. (optional)

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