Drumstick-Eggplant Curry

Ingredientsfor 4 servings

• 2 medium Eggplants diced, Khathirikka
• 1 - Drumstick — cut into the size of an index finger, medium size
• 1 nos Potato — cut into cubes, medium
• 1/2 cup Coconut — grated
• 1/2 nos Onion finely chopped, medium
• 11/2 nos Tomato diced, medium
• Ginger finely chopped) - 1 1/2 ts
• 2 tsp Coriander powder
• 1 tsp Chilly powder
• 1/4 tsp Turmeric powder
• Salt, to taste

Preparation

1. Step 1

   Half cook the vegetable separately.

2. Step 2

   Place a pan on the stove and fry the coconut till it turns sightly brown.

3. Step 3

   Add the coriander, chilly powder and turmeric powder and fry them till the raw smell disappears.

4. Step 4

   Allow it to cool and grind them into a fine paste with little water.

5. Step 5

   Pour oil into a pan and heat it or a kadai.

6. Step 6

   Add the chopped onions and cook for a while.

7. Step 7

   Add the ginger and garlic.

8. Step 8

   Once they turn translucent, add the tomatoes and close the lid for a while so that the tomatoes are well cooked and becomes mushy.

9. Step 9

   Add the fine paste of coconut and the half cooked vegetables.

10. Step 10

    Season with salt to your taste.

11. Step 11

    Allow them to cook for sometime.

12. Step 12

    Once it starts bubbling, put off the fire.

13. Step 13

    Goes well with chappathis and/or rice.