Ingredients

• 250 gm - small, tender brinjal
• 5 tbsp - oil
• 1/2 cup - onion, thinly sliced
• 4 - tender, plump drumsticks
• mustard seeds - 1 tsp
• cumin seeds - 1 tsp
• 1 tbsp - Bengal gram (chana) dal
• few - curry leaves
• 2 tbsp - besan (chickpeas flour)
• salt to taste

How to Make Brinjal and Drumsticks Filling

• Cut the brinjal lengthwise in halves and slice them thinly.
• Heat 3 tbsp of oil and fry sliced onions till dark brown.
• Add brinjal and salt to taste.
• Cover and cook on slow flame till it becomes soft.
• Meanwhile, cut the drumsticks into 6cm lengths.
• Add just enough water to cover and boil till cooked.
• After cooling, slit the pieces and scoop out the pulp.
• Heat remaining oil in a pan and add mustard.
• When it splutters, add cumin and dal.
• When the dal turns golden brown add curry leaves and besan.
• Fry for a few seconds.
• Add the drumstick pulp, stirring briskly to avoid formation of lumps.
• Add salt to taste.
• Simmer till it is reduced to a thick paste.
• Add brinjal and mix well.
• Place some filling on chapati or paratha and sprinkle with some chopped onions, mint, and coriander leaves. Roll up and serve.