I had seen this recipe on Peppermill for a spicy curry with drumstick and brinjals cooked with tamarind. That is one combination I can't resist.
In the cold months eggplants in most grocery store look really pathetic. Eating out of season!!. Anyway I had the curry in mind and picked up a few less pathetic looking eggplants. When I started to make the curry though I realized that it wasn't enough and decided to add a few of those non complaining get along with everybody potatoes.
Potatoes were the star in this curry. I have since made the curry with raw bananas in place of potatoes and that turned out quite good as well. I followed Miri's recipe with a few additions.
If you are cooking this as a side for chapathis leave the tamarind out completely. I always add a bit of sugar with any tamarind based gravies. You can skip that if you do not want it. The sugar evens out the sour taste.
Potatoes, Eggplants and Drumsticks in a hot and sour gravy
1. 10 to 15 - 3 inch pieces of drumstick
2. 3 potatoes cut lengthwise or 2 raw bananas
3. 1 Japanese eggplant cut into 3 inch pieces or small eggplant sliced
4. 1/2 - 3/4 cup of red onion chopped fine
5. 3/4 cup of chopped tomatoes
6. 1/2 cup of tamarind pulp from a small lime size piece of tamarind
7. 3 cloves of garlic cut into pieces + (2 tsp of grated ginger - optional)
8. 1 tbsp sambhar powder
9. 2 tsp of turmeric powder
10. 1/2 tbsp of jaggery
11. seasonings - cumin, fenugreek seeds , curry leaves
12. 2 tsp of oil
1. Set the drumstick to boil in a pot of water. Cook till just about cooked. I find this step is useful especially when using frozen drumsticks which take a while to cook.
2. In a large pan or pressure cooker pan heat the oil and add the seasonings. When the mustard starts to splutter add the onions and saute till they turn translucent. Add in the garlic and ginger if doing so.
3. Add in the eggplants and saute for a few minutes. Now add in the potatoes and saute for a few more minutes.
4. Add the turmeric and sambhar powder and give a good mix.
5.Now add the chopped tomatoes and salt and about 1 1/2 cups of water and let it cook till the vegetables are fully cooked. In between drain the drumsticks and add it in as well. (about 8-10 minutes)
6.Add the tamarind pulp and let it cook for another 8-10 minutes. Till the gravy is well formed. Add in the jaggery and check for salt. Turn off the heat.
Serve with steamed white rice which is the best. If serving as a side for bread see Note.
1. If using as a side for any Indian bread, reduce the tamarind pulp. Add in a 1/4 cup more of onion.