Ingredients

• 250 g - brinjal
• 6 to 8 - drumsticks
• 1/2 cup - onion, finely chopped
• 2 - green chillies, slit
• 2 pieces - cinnamon
• 2 - red chillies, broken into pieces
• 2 - cloves
• 3 tbsp - grated coconut
• 1 tbsp - poppy seeds
• 2 tbsp - oil
• 1 tsp - cumin seeds, crushed
• 1 tsp - black pepper corns, crushed
• A few - curry leaves
• Oil to deep fry
• Salt to taste

How to Make Brinjal in Drumstick Gravy

• Cut brinjal into thin slices. Sprinkle salt and keep it aside for 15 minutes.
• Squeeze the brinjal slices gently to remove the excess moisture
• Deep fry them in hot oil. Drain and reserve
• Cut the drumsticks into 8 cm lengths and boil in water till they become soft
• Drain and save the water
• Cool the drumsticks and separate the pulp from the thick peel
• Mash the pulp lightly
• Grind coconut with poppy seeds to a smooth paste
• Heat 2 tbsp of oil in a kadai
• Add cloves, cinnamon, red chilli, cumin and pepper and fry for few seconds
• Add onion, curry leaves and green chillies. Fry till onions become light brown
• Add the drumstick pulp and the water in which it was boiled
• Add coconut and poppy seed paste
• Add more water if you want more gravy
• Simmer for 2-3 minutes
• Add brinjal slices and salt
• Simmer for 2 more minutes and remove from fire
• Serve hot with steamed rice