Drumstick-Potato-Eggplant Curry

Ingredients

• 12 2-inch drumstick pieces
• 2 cups potatoes, cut into small cubes
• 3 cups eggplant, cut into small cubes
• 1/4 tsp tamarind paste
• 1 tsp fenugreek seeds (methi)
• 5-6 curry leaves
• 1/2 tsp turmeric powder
• 1-2 red chillies, broken into a few pieces
• 1 tsp red chilli powder
• 4-6 tsp vegetable oil
• Salt to taste

For Masala

• 4 tsp urad dal (split black gram)
• 2 tsp mustard seeds
• 8 red chillies
• Asafoetida powder, a pinch
• 1 tsp vegetable oil

Preparation

1. Heat 1 tsp oil in a small pan. Add the asafoetida powder and urad dal and fry until almost golden. Add the mustard and red chillies and fry until the seeds start popping. Remove in a bowl and let cool. Grind together these ingredients in a small coffee grinder into a coarse powder and set aside.
   
   
2. Heat oil in a wide skillet. Add the fenugreek seeds and fry until dark brown. Add the curry leaves, turmeric powder, and red chillies and fry for a couple of seconds.
   
   
3. Add the drumstick, eggplant, and potatoes; stir well and add 1/8 cup of water and salt. Cover and cook on medium heat, stirring occasionally, for 5-7 minutes, until tender.
   
   
4. Add the tamarind paste, ground masala powder, and red chilli powder and saute for 2-3 minutes and remove the drumstick-potato-eggplant curry from heat.
   
   
5. Serve the drumstick-potato-eggplant curry with plain rice.

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