Ingredients:

• 250 g – Brinjal
• 6 to 8 – Drumsticks
• 1/2 cup – onion, finely chopped
• 2 – green chillies, slit
• 2 pieces – Cinnamon
• 2 – red chillies, broken into pieces
• 2 – Cloves
• 3 tbsp – grated Coconut
• 1 tbsp – Poppy Seeds
• 2 tbsp – oil
• 1 tsp – cumin seeds, crushed
• 1 tsp – black pepper corns, crushed
• A few – Curry leaves
• Oil to deep fry
• Salt to taste

Method:

1. Cut brinjal into thin slices. Sprinkle salt and keep it aside for 15 minutes.
2. Squeeze the brinjal slices gently to remove the excess moisture
3. Deep fry them in hot oil. Drain and reserve
4. Cut the drumsticks into 8 cm lengths and boil in water till they become soft
5. Drain and save the water
6. Cool the drumsticks and separate the pulp from the thick peel
7. Mash the pulp lightly
8. Grind coconut with poppy seeds to a smooth paste
9. Heat 2 tbsp of oil in a kadai
10. Add cloves, cinnamon, red chilli, cumin and pepper and fry for few seconds
11. Add onion, curry leaves and green chillies. Fry till onions become light brown
12. Add the drumstick pulp and the water in which it was boiled
13. Add coconut and poppy seed paste
14. Add more water if you want more gravy
15. Simmer for 2-3 minutes
16. Add brinjal slices and salt
17. Simmer for 2 more minutes and remove from fire
18. Serve hot with steamed rice