I have tried to keep the dish authentic as far as possible, altering it very little to my taste.
Here goes the recipe:
Small Brinjals - 5 nos. or Chinese Eggplants- 1 no. cut into long pieces
Fresh Drumsticks - 2 nos. chopped into finger size pieces or 2 cups of frozen ones
Tomato- 1 medium chopped into big pieces
Onions- 1 lagre or 3 medium ones cut into thin slices or 1 cup of Pearl onions
Garlic- 3 pods chopped finely or minced
Sambar powder / Rasam powder- 2 Tbsp
Red chilly powder- 1/2 Tsp
Turmeric- 1/2 Tsp
Salt to taste
For the Tempering:
Oil- 2 Tbsp
Mustard seeds- 1 Tsp
Fennel seeds- 1 Tsp
Curry leaves- a few (optional)
Chopped cilantro for the garnish
1.Wash and chop the veggies into long pieces.
2.Heat oil in a pan and add the mustard seeds and fennel seeds and saute the onions, garlic and tomatoes one after the other in order.
3.Add the eggplants and saute well and add the drumsticks next with a little turmeric and about 2 cups of water.
4. Mix well, cover and cook on medium heat till the drumsticks are soft and cooked but not mushy.
5.Add salt , sambhar powder and chilly powder and cook for a few more minutes till it forms a nice gravy. You can cook it dry or leave it as a gravy as per your taste and requirement. I personally like it as a gravy and not too dry.
6.Switch off the heat, sprinkle the chopped cilantro on top and let sit covered for a few minutes till the flavors are absorbed.
7.You can pair it with hot steaming rice, idlis, dosas, rotis or even curd rice which tastes the best.
Makes an excellent side dish for ghee rice or Kuskha.
Note: Some people like more of drumsticks in the dish and keep the eggplants less whereas some like to add equal quantities of both. You can alter the quantities of veggies according to your taste.