Ingredients:

• 250 gm – small, tender Brinjal
• 5 tbsp – oil
• 1/2 cup – onion, thinly sliced
• 4 – tender, plump Drumsticks
• Mustard Seeds – 1 tsp
• Cumin seeds – 1 tsp
• 1 tbsp – Bengal Gram (chana) dal
• few – Curry leaves
• 2 tbsp – besan (chickpeas flour)
• salt to taste

Method:

1. Cut the brinjal lengthwise in halves and slice them thinly.
2. Heat 3 tbsp of oil and fry sliced onions till dark brown.
3. Add brinjal and salt to taste.
4. Cover and cook on slow flame till it becomes soft.
5. Meanwhile, cut the drumsticks into 6cm lengths.
6. Add just enough water to cover and boil till cooked.
7. After cooling, slit the pieces and scoop out the pulp.
8. Heat remaining oil in a pan and add mustard.
9. When it splutters, add cumin and dal.
10. When the dal turns golden brown add curry leaves and besan.
11. Fry for a few seconds.
12. Add the drumstick pulp, stirring briskly to avoid formation of lumps.
13. Add salt to taste.
14. Simmer till it is reduced to a thick paste.
15. Add brinjal and mix well.
16. Place some filling on chapati or paratha and sprinkle with some chopped onions, mint, and coriander leaves. Roll up and serve.