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Kathirikkai Murungakkai Kara Curry (Brinjal Drumstick Spicy Curry)

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.

Kathirikkai Murungakkai Kara Curry (Brinjal Drumstick Spicy Curry) – GirijaPaati Style South Indian traditional vegetarian recipes from an Indian grandmother's kitchen www.girijapaati.com

Serves: 4

Ingredients:

  1. Brinjal – small – ½ kg – cut lengthwise into 3-4 pieces each
  2. Drumstick – medium - 2 - cut into 3 inches long pieces
  3. Tomato – large – 2 – finely chopped
  4. Onion – medium – 4 – finely chopped
  5. Girija Paati’s Sambar Podi / Masala – 2 heaped tsp
  6. Red Chilli Podi/ Powder – ½ tsp
  7. Gingelly oil - 2 tbsp
  8. Rock salt – to taste
  9. Turmeric – to taste
  10. Water
  11. Gingelly oil - 2 tbsp approx.
  12. Mustard Seeds
  13. Urad Dhal
  14. Fresh coriander leaves
  15. Curry leaves

Method:

  1. Add the gingelly oil to a kadai / cooking pot and heat well
  2. Add mustard seeds and urad dhal to create tadka
  3. Add the curry leaves, followed by the onion and fry well for 2-3 minutes
  4. Add the tomatoes, rock salt and fry well for 2 minutes
  5. Add the sambar podi, red chilli podi and stir well
  6. Add the brinjal, lower the flame and gently fry for 2-3 minutes
  7. Add ¼ glass water, cover and allow to simmer on a low flame
  8. Take a small vessel, add the drumstick, add ¼ glass water, rock salt and turmeric, heat well
  9. When the drumstick mixture starts boiling, lower the flame, cover and allow to simmer
  10. 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
  11. Switch off the flame, add coriander on top and cover.
  12. Allow it to rest for about 10 minutes
  13. Serve hot

This recipe is also 100% vegan.

Download the printable version of our recipe here.

Kathirikkai Murungakkai Kara Curry (Brinjal Drumstick Spicy Curry) – GirijaPaati Style South Indian traditional vegetarian recipes from an Indian grandmother's kitchen www.girijapaati.com

Arai Keerai Masiyal (Spinach) recipe from the picture above is here.

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Much Love.

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i Kanaka lakshmi April 02, 2020

Good one

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