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Brinjal and Drumstick Spicy Curry

This recipe was contributed by P.V. Narayanamoorthy


  • 4-6 small brinjals (baingan)
  • 2 drumsticks, cut into 2″ pieces (optional)
  • 8-10 cloves garlic, peeled
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 lime sized ball of tamarind (imli), soaked and juice extracted
  • 1 heaped tbsp sambar powder
  • ¼ tsp turmeric (haldi) powder
  • Unrefined salt to taste
  • ¼ tsp pepper (kali mirch) powder (optional)
  • ¼ tsp date paste

To Temper

  • ¼ tsp fenugreek (methi) seeds
  • 1 tsp mustard (rai) seeds
  • 1 tsp split black gram (urad dal)
  • 1 tsp split pigeon pea (tur dal)
  • 2 tsp whole cumin seeds (jeera)
  • 1 sprig curry leaves

To Grind

  • ½ cup grated coconut
  • 1 onion, chopped into large chunks


Roast the ingredients mentioned for tempering, adding them in the order mentioned (not separately). Add garlic and finely chopped onions. Sauté until the onions are translucent. Add tomatoes and sauté until tomatoes are soft. Add the tamarind extract, enough water, salt, turmeric and sambar powder. Add the drumstick. Let this mixture boil for 4 minutes. Then, add the brinjals and bring to a boil. Grind the coconut and the chunks of onion with a little water to a smooth paste and add to the boiling curry.

Let it boil until the brinjals are cooked and the gravy thickens. Add date paste and pepper powder (if using). Stir and remove from heat. Transfer to a serving bowl.


You can substitute the brinjals with any other vegetables or beans.

Serves 5-6


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