Brinjal Drumstick Masala - Easy Side Dish Recipe

Brinjal Drumstick Masala is an easy to prepare side dish for mild pulao varieties or can even be mixed with plain rice. I learnt this recipe from my sister-in-law. This is a flavourful dish requiring very less ingredients and short time. The key ingredients required for this masala are fennel seeds and coconut. Both cannot be skipped as they only lend the flavour to the dish. Brinjal and drumstick is always a winning combo in sambar, vathal kuzhambu and this is another dish where you can use both.

                                                                   

Brinjal Drumstick Masala Recipe

Serves :  2 people

Ingredients

• Brinjal  -  3 purple long variety
• Drumstick  -  1 big
• Onion  -  2 small sized, finely chopped
• Tomato  -  2 small sized, finely chopped
• Garlic  -  4 to 5 small pods
• Coconut  -  1/4 cup (grated or dessicated)
• Turmeric powder  -  1/2 tsp
• Red chilli powder  -  1.5 tsp
• Oil   -  1.5 tbsp
• Fennel seeds  -  1 tsp
• Salt  -  as required

Method

• Cut the drumstick into medium sized pieces. Cut brinjal lengthwise into 4 or 5 pieces. Keep both the vegetables immersed in water till use.
• Chop the onion, tomato and garlic into fine pieces. Set aside.
• In a pan, add oil and once it is heated up, add fennel seeds.
• Once they crackle, add onion and garlic and saute well.
• Once onion and garlic are sauteed well, add tomato, turmeric powder, chilli powder and required salt. Mix well.
• Once tomatoes turn mushy and the raw smell of the powders leave, add the cut brinjal and drumstick and mix well.
• Add water required for boiling the vegetables. Check for salt at this stage.
• Keep covered and cook in medium flame for 5 to 7 minutes.
• Once the vegetables are cooked well with the masala and becomes slightly dry, add coconut and give a quick stir.
• Switch off the stove and serve with any pulao variety. It can also be mixed with plain rice.
• We had with peas pulao.                                                 

                                        

Notes

• I didn't add garlic when I prepared this time. But it is always recommended for best flavour. 
• I have used kashmiri chilli powder which is less spicy. Hence I have mentioned the quantity as 1.5 tsp. If you are using regular chilli powder, add accordingly.
• Ensure that the vegetables are cooked properly without turning mushy. 
• I have added dessicated coconut, though freshly grated coconut lends the perfect flavour to it.

Try this easy to prepare side dish.