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Brinjal and Drumstick Spicy Curry
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.
Variation
You can substitute the brinjals with any other vegetables or beans.
Serves 5-6
This recipe was contributed by P.V. Narayanamoorthy
- Indian Curries
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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