Eggplant Drumstick Curry

Ingredients

• 4 cups eggplant, cut into medium-sized cubes
• 6-7 drumsticks, cut into 2-inch pieces
• 1 tsp fenugreek (methi) seeds
• 2 tsp red chilli powder
• 6-7 curry leaves
• Salt to taste
• 1/2 tsp turmeric powder
• 7-8 tsp vegetable oil

Preparation

1. Heat the oil in a wide, nonstick skillet or pan. Add the fenugreek seeds and fry until the seeds are almost black. Add the curry leaves and fry for a couple of seconds.
   
   
2. Add the turmeric powder, eggplant, drumstick, turmeric, and salt to taste. Add 1/4 cup of water and cover and cook on low heat for 5-7 minutes,
   until the eggplant and drumstick pieces are soft.
   
   
3. Remove the lid, and add the red chilli powder, and cook on medium heat for 8-10 minutes, stirring occasionally, until the eggplant and drumstick pieces start to brown.
   
   
4. Serve the eggplant-drumstick curry hot with white rice and ghee (clarified butter).

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• Eggplant Cilantro Curry
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