This super thin and long veggie i.e drumstick hasn’t appeared in this space till now just because I never even knew that it tastes so much good. Drumstick is one of those nutrient rich veggies which I am deprived off for so many years of my food life. It wasn’t a staple food in my childhood and my mom never buys it even today. So drumstick was totally a mystery till the fine day when I cooked it all by myself. Brinjal drumstick curry is the debut recipe of this pretty thin drumstick in this pretty good food blog.
In my trip to vegetable shop, randomly I chose a pile of drumstick thinking it could be transformed in to a delicious curry unknowing what other veggie could become a best match with it. You know, in a food blog mindset I keep introducing new veggies and fruits in the food that I cook everyday. Surprised at my new vegetable chosen, my husband said, if you are planning to make curry out of it then brinjal could be the best match. And thus few brinjal accompanied to finish of my vegetable shopping.
Brinjal drumstick curry is so very simple just like any other but this power packed vegetable takes the curry to next level. Seriously, the moment I have started my food journey with drumstick, I am loving it. It’s been part of our weekend lunch since 2 to 3 months now.
I prepared the curry using pigeon pea lentils, tamarind, jaggery, salt and chillies which is topped with Udupi sambar powder. You can use any curry powder or sambar powder that is in stock.
Brinjal and drumstick curry recipe
Ingredients
- White brinjal- 2 nos.
- Drumstick- 4 to 5 nos.
- Pigeon pea lentils- 1/2 cup
- Tamarind- small lemon sized
- Powdered jaggery- 2 tsp
- Sambar powder curry powder- 5 tsp
- Salt- 1 to 1.5 tsp adjust to taste
- Green chillies- 3 nos.
- Turmeric powder- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- Wash the veggies with enough water. Chop the brinjal in to big chunks and keep them immersed in water to avoid discoloration. Trim both ends of drumstick, remove the fiber and chop them in to 2" long pieces.
Method
- Pressure cook lentils adding one cup of water till they turn soft and mushy. Soak tamarind in half cup of water for about 15 minutes, extract it's juice and add to a cooking vessel. Throw in slit green chillies and turmeric. Bring this to boil.
- When the tamarind water is boiling, include chopped veggies and one more cup of water. Add jaggery and let both the veggies cook till soft.
- Next add mashed lentils, sambar powder and salt. Adjust consistency by adding some water if needed. Continue cooking for 2 to 3 minutes and switch off.
- Delicious brinjal and drumstick curry is ready to serve with hot steamed rice.
Notes
- Cook the lentils till mushy so that curry thickens and becomes sauce like consistency.
- I have used Udupi sambar powder which is not so spicy. You can use what you have in stock. But adjust green chillies as per the spicy-ness of sambar powder.
- Keeping the brinjal pieces immersed in water avoids discoloration. Drain that water when adding the same to cooking pan.
