Drumstick-Eggplant Curry

Half cook the vegetable separately.

Take a pan and fry the coconut till it turns sightly brown.

Add the coriander, chilly powder and turmeric powder and fry them till the raw smell disappears.

Allow it to cool and grind them into a fine paste with little water.

Heat oil in a pan or a kadai.

Add the chopped onions and saute for a while.

Add the ginger and garlic.

Once they turn translucent, add the tomatoes and close the lid for a while so that the tomatoes are well cooked and becomes mushy.

Add the fine paste of coconut and the half cooked vegetables.

Add salt as required.

Allow them to cook for sometime.

Once it starts bubbling, put off the fire.

:- Serve with chappathis and/or rice.