Drumsticks (Murungakai) and Eggplant Curry

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This is my mother-in-law’s recipe. It is a little time consuming to prepare each ingredient, but it comes together pretty fast. 

You’ll need:

  • 6 drumsticks (peel and cut into 2 inch pieces)
  • 1 medium red onion (diced finely)
  • 1 small eggplant (cut into small pieces)
  • 2 tomatoes (de-seed and puree)
  • 2 tablespoons ginger garlic paste
  • 3 teaspoons red chilli powder
  • 1/3 teaspoon turmeric
  • 1/3 teaspoon garam masala
  • 1 sprig curry leaves
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • Pinch of hing
  • salt to taste
  • 1 cup hot water
  • 1 tablespoon rice (dry roast and grind to a fine powder)
  • oil


Heat oil, add mustard seeds, cumin seeds and hing. Once mustard seeds start to pop, add curry leaves. Add onion and cook until soft. Then add ginger garlic paste and eggplant and fry until half cooked. Add drumsticks and stir well. Add tomato puree, red chilli powder and turmeric, stir well. Add hot water and cover pot. Cook until drumsticks are tender. Add ground rice and cook until the gravy thickens. Finish off with a pinch of garam masala and salt to taste. Goes well with rice. Enjoy!

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