Eggplant (Brinjal) – 3
Drum Stick – 2
Tomato medium sized – 2 (chopped)
Tamarind Juice (Imli Water) – 1 tbsp
Sambar Powder – 1 ½ tbsp
Turmeric (Haldi) Powder – 1 pinch
Oil – 1 tbsp
Rai/ Mustard seeds – ¾ tsp
Split Black Gram (Urad Dal) – 1 tsp
Curry Leaves – 1 Strand
Garlic – 8 pods (Crushed)
Hing (Asafoetida) – 1 pinch
Onion – 1 (finely chopped)
Remove the stem from the Brinjal. Chop the Brinjal into large pieces. Cut the Drumstick into 2 inch long pieces. Peel off the thin skin of Drumstick while cutting.
Heat Oil in a pan and add Mustard seeds. Allow to crackle. Add Black Gram (Urad Dal) and the curry leaves.
Wait for a few seconds and add the Onion and Garlic. Add Asafoetida (Hing). Sauté till the ingredients becomes pink.
Add Tomatoes and cook till it becomes soft.
Add little water, add the Drumsticks and cook till it is half done. Add the Brinjal, Sambar Powder, Turmeric Powder and Tamarind Juice.
Stir cook for a couple of minutes.
Add water as required, mix, cover and cook till the vegetables are done.
Goes well with steamed rice.
If Tomato is too sour, avoid Tamarind Juice. Onion and Garlic can be avoided if required.