Healthy Brinjal and Drumstick Curry Recipe

Let me tell you a small and useful tip on both Brinjal and Drumstick before we get into cooking.
The nutritious Brinjal is also called Eggplant. Brinjal keeps the digestive system healthy and safe, thanks to the fiber content in it. Brinjal helps in constipation as well. Brinjal might look hard when raw, but is considered to be high in water content and has low calories. Brinjal is also ideal and a healthy diet for people who want to reduce weight.

Drumstick on the other hand, which is also called Moringa is one of the most nutritious food, which is often ignored by us. A few highlight on how Drumstick is nutritious and helps you: Clears Bladder Infection, Improves Digestion, Improves the Immune System, Remedy for Ulcers. Drumstick is a One-Stop-Solution for Cough, Chest congestion, Wheezing, Asthma and other lungs related problems. Drumstick leaves and flowers are also a good medicine and keep infections and diseases at bay.

Let us see how to bring together these two nutritious vegetables on our food and make it delicious so that everyone loves it to eat.

Ingredients:
Oil: 2 Tsp
Mustard: 1/2 Tsp
Urad dal:  1/2 Tsp
Curry leaf:  1 strip
Green chili:  2 Nos
Red chili:  2 Nos
Chopped Onions:  2 Nos
Chopped Tomato:  3 Nos
Chili Powder:  2 Tsp
Turmeric powder:  1/2 Tsp
Coriander powder:  3 Tsp
Coconut paste:  1/2 cup
Tamarind: 1/2 lemon size ball
Water: 2 cups
Brinjal 2 Nos (cut into 4 pieces)
Drumstick 1 No (cut into medium (2inch) size pieces)

Preparation: (15-20 minutes)
Heat oil in pan, add Mustard seeds wait till it crackles, now add the Urad dal and sauté it, add the Curry leaves and red chili and sauté it well.
Add the chopped Onions and sauté until it turns golden brown.
Add the green chili and sauté it well.
Add the Chopped tomato and add salt, sauté until oil gets separated.
Now let’s make it colorful by adding Chili, Turmeric and Coriander powder and mix it well.
Add the Brinjal and Drumstick and mix it, add the water and leave it to cook for about 7 minutes, close the lid to cook faster.
Now add Coconut paste and let it cook for 5 more minutes.
When the curry turns thick, add the squeezed tamrind water and cook about 3 minutes.

Serve this Hot Veg Curry with Rice, Chapathi, Roti and Dosa.

Which Recipe you would like to learn and cook next?

Vegetarian:

Non Vegetarian:

Add a Comment

Your email address will not be published. Required fields are marked *