Drumstick and brinjal is always a winner combo as we can put either in sambar, Kara Kuzhambu or curry! I love this combination and hence this curry. It’s a simple recipe with basic ingredients & no tedious chopping work too! This curry goes well with sambar, rasam or any Kuzhambu. But we love to have it with curd rice!
Drumstick Brinjal Curry (Murungaikka Kathrikka Kari)
Prep time
Cook time
Total time
Simple curry made with drumsticks and brinjal
Author: Kalyani
Recipe type: Curry
Cuisine: South Indian
Ingredients
- Brinjal - 2 large
- Drumstick - 2 nos
- Onion - 1 small
- Coconut - 1 tbsp
- Sambar powder - 2 tsp
- Salt - to taste
To Temper
- Mustard seeds- 1 tsp
- Split urad dal - 1 tsp
- Gingely oil - 2 tsp
- Curry leaves - few
- Channa dal - 1 tsp
Instructions
Preparation
- Wash drumsticks and brinjals well. Keep it immersed in water till use. Chop the onion and keep aside.
Method
- Heat a heavy bottomed pan with oil and add mustard seeds, urad dal and channa dal. Once mustard cracks and the dals turn golden brown , add curry leaves and saute for a minute. Then add onion and fry till it becomes transparent.
- Now add drumsticks and brinjals along with sambar powder. Add salt and mix well for a minute.
- Add a cup of water and cook covered the curry in medium low flame for ten minutes. Saute it every now and then in order to avoid burning. Once everything got cooked and comes together, mix it slowly for a minute.
- Add grated coconut now and fry it for two minutes. Then switch off the flame.
Nutrition Information
Serving size: 2
Preparation
Wash drumsticks and brinjals well. Keep it immersed in water till use. Chop the onion and keep aside.
Procedure :
1. Heat a heavy bottomed pan with oil and add mustard seeds, urad dal and channa dal. Once mustard cracks and the dals turn golden brown , add curry leaves and saute for a minute. Then add onion and fry till it becomes transparent.
2. Now add drumsticks and brinjals along with sambar powder. Add salt and mix well for a minute.
3. Add a cup of water and cook covered the curry in medium low flame for ten minutes. Saute it every now and then in order to avoid burning. Once everything got cooked and comes together, mix it slowly for a minute.
4. Add grated coconut now and fry it for two minutes. Then switch off the flame.
Serve with hot steaming rice and any Kuzhambu of your choice!
Notes :
1. You can use any variety of brinjal for this curry. I have used violet brinjals.
2. If you don’t want brinjal to get mushy, cook drumsticks first and then add brinjals when drumsticks are half cooked. But I like to make this way.
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