My 93rd recipe, “Brinjal Drumstick Masala”, one of my parents’ and RK’s favorite side. When I grew up, for each festival my mom used to offer “Padayal” to God. Padayal is nothing but a vegetarian feast served on a banana leaf and offered to God. While cooking my mom never used to taste the food even to check for salt. But each and every time my mom used to nail it and the dishes would be perfectly seasoned and taste awesome.
Usually there would be a long list of items prepared on such days. While the menu usually varies based on the festival we are celebrating, there are 3 dishes which always find their place in the feast. One is the Okra Sambar which we have with the rice. The other 2 are sides to go along with the rice. Potato Masala and this spicy Brinjal Drumstick Masala. On such days, I used to be eagerly waiting for the prayer to complete soon, so that I can enjoy the feast happily 🙂
It is one of those things which I miss now-a-days after moving to the US and always keep longing for those wonderful days. And for folks who are now aware, Drumstick here does not refer to the ice cream variety or the chicken drumstick. Drumstick (aka, Moringa) is a vegetable popular in Southern Indian cuisine. It is very popular for its taste and health benefits, since it is a very good source of many essential vitamins and minerals.
Brinjal Drumstick Masala
Brinjal Drumstick Masala is an easy and healthy South Indian side. Learn how to make Kathirikkai Murungakkai Masala which perfect with rice and gravy.
- Curry leaves - 5
- Onion - 1 large Sliced
- Tomato - 1 large Chopped
- Salt - 1/2 tsp Adjust As needed
- Ginger Garlic paste - 1 Tbsp
- Brinjal - 6 medium Cut Lengthwise
- Drumstick - 1 Cut into 2 inch length
- Turmeric - 1/4 tsp
- Sambar powder - 1 1/2 tsp (or) Red chilli powder 1/2 tsp + Coriander powder 1 tsp
- Oil - 1 Tbsp Optional
- Oil - 1 Tbsp
- Mustard - 1/4 tsp
- Broken urad dal - 1/2 tsp
- Jeera - 1/4 tsp
- Heat a pan with oil, add the mustard and once it splutters, add the remaining ingredients listed under "To temper" in the given order. Once the broken urad dal starts to become golden brown, add the curry leaves, onion and saute until the onion turns translucent.
- Add the tomato, salt and give a quick stir. Add the ginger garlic paste and saute until the tomato turns mushy.
- Now add the brinjal, drumstick and stir until well mixed. Then add a cup of water along with the turmeric and sambar powder, mix well and cook covered in low-medium flame until the water has evaporated. The veggies would be almost done by now.
- Now increase the flame to medium-high and keep stirring continuously until the veggies are fully done. If needed, add oil at regular intervals. Turn off the flame and transfer to serving bowl.
- Enjoy hot as an side with rice or chapati.
- Stirring the veggies at high flame at the end is to give a nice flavor to the masala.
- When cooking at high flame, there are chances of burnt bottom. So add oil at regular intervals.
- Don't overcook the veggies. The brinjals will get mashed easily.