In South Indian cooking, brinjal and drumsticks just seem to go together naturally. Both these are a great base for seasoning and spice, and every South Indian household has a favourite way to cook these two quintessential Indian vegetables.
While Morninga leaves (drumstick tree leaves) have become a fad, quite recently, all over the world, we Indians have been using drumsticks and their leaves for eons. Here is one of our popular brinjal and drumstick recipes, Girija Paati style.
- Brinjal – small – ½ kg – cut lengthwise into 3-4 pieces each
- Drumstick – medium - 2 - cut into 3 inches long pieces
- Tomato – large – 2 – finely chopped
- Onion – medium – 4 – finely chopped
- Girija Paati’s Sambar Podi / Masala – 2 heaped tsp
- Red Chilli Podi/ Powder – ½ tsp
- Gingelly oil - 2 tbsp
- Rock salt – to taste
- Turmeric – to taste
- Gingelly oil - 2 tbsp approx.
- Mustard Seeds
- Urad Dhal
- Fresh coriander leaves
- Curry leaves
- Add the gingelly oil to a kadai / cooking pot and heat well
- Add mustard seeds and urad dhal to create tadka
- Add the curry leaves, followed by the onion and fry well for 2-3 minutes
- Add the tomatoes, rock salt and fry well for 2 minutes
- Add the sambar podi, red chilli podi and stir well
- Add the brinjal, lower the flame and gently fry for 2-3 minutes
- Add ¼ glass water, cover and allow to simmer on a low flame
- Take a small vessel, add the drumstick, add ¼ glass water, rock salt and turmeric, heat well
- When the drumstick mixture starts boiling, lower the flame, cover and allow to simmer
- Once the drumstick and brinjal are well cooked, add the drumstick mixture to the brinjal base, stir well on a low flame for 2 minutes
- Switch off the flame, add coriander on top and cover.
- Allow it to rest for about 10 minutes
- Serve hot
This recipe is also 100% vegan.
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