Brinjal Moringa Gravy is a south Indian recipe which does not require any roasting and grinding. It requires Sambar Powder.
Brinjal – 8
Drumstick (Moringa) – 1
Oil – 1 tbsp
Fenugreek (Methi Seed) – 1/8 tsp
Mustard Seed (Rai) – ¾ tsp
Black Gram (Urad Dal) – 1 tsp
Onion – 1 (finely chopped)
Curry Leaf – 1 strand
Chilli Powder – ¾ tsp
Sambar Powder – 1 ½ tbsp
Turmeric Powder (Haldi) – ¼ tsp
Salt to taste
Tamarind (Imli) – 1 Amla Size (soaked in a cup of water)
Asafoetida (Hing) – 1 pinch
Wash and rinse the Brinjal and Drumstick. Cut the drum stick into 2 ½ to 3 inch pieces. Cut and discard the stem of Brinjal. Cut the Brinjal into in a cross without separating the pieces.
Heat the Oil in a pan. Add Mustard and Methi. When it crackles, add the black gram. Sauté them for a few seconds. Add Onion and sauté till translucent.
Add Brinjal and Drumstick. Add Asafoetida. Sauté for 4 to 5 minutes in medium flame.
Add Sambar Powder, Salt, Turmeric Powder and Chilli Powder. Cook for a couple of minutes.
Add Tamarind extract and add a cup of water. When it boils, close the pan with a lid and simmer for 6 to 8 minutes in low to medium flame till the vegetables are done. Adjust salt.
Add little water if the Kolambu is too thick and simmer for another couple of minutes.
Adjust the quantity of Tamarind according to taste. Add ½ tsp of Gur (Jaggery) which would enhance the flavor.