Ingredients:
4 long chinese eggplants diced into small cubes
4 drumstick diced to 2 inch pieces
1/2 tbsp Coconut gratings
Salt to taste
1/2 jaggery
1/2 cups of water to cook
For seasoning/tadka:
2 tsp coconut oil
1/2 tsp mustard seeds
5 to 6 curry leaves
1 red chillies torn into pieces
1/8 tsp asafoetida
1. Mircowave drumstick in 1/4 cup water for 3 min
2. Heat oil in a kadai/skillet, when heated through add mustard seeds, when they start to pop add curry leaves, red chillies and fry for a minute on a medium heat.
3. Add in the chopped brinjal and drumstick, asafoetida and stir fry for about a minute. Now add in the water, cover & cook.
4. When almost half done add the salt, jaggery and coconut gratings and mix again and cover further till done. Make sure you retain some water at then end, the water has more flavor. Serve as a side dish along side rice, dal and pappads in
Heat oil in a kadai/skillet, when heated through add mustard seeds, when they start to pop add curry leaves, red chillies and fry for a minute on a medium heat.
3. Add in the chopped brinjal and drumstick, asafoetida and stir fry for about a minute or two. Now add in the water, cover & cook.
4. When almost half done add the salt, jaggery and coconut gratings and mix again and cover further till done. Make sure you retain some water at then end, the water has more flavor. Serve as a side dish along side rice, dal and pappads
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