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SPICED DRUMSTICK BRINJAL CURRY 

Drumstick Brinjal Curry: Creamy, Tangy & Fiery Fun

Drumstick Brinjal Curry is a flavorful blend of creamy, tangy, and lightly spiced goodness that turns a simple meal into pure comfort. Drumsticks and purple brinjal soak up a rich sambar-masala base made with tomato, ginger-garlic, amchoor, and Kashmiri chilli, then finish with a swirl of butter and cream. This vibrant curry pairs perfectly with hot steamed rice, soft chapati, or crispy dosa, making every bite wholesome and satisfying.


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Drumstick (moringa) and purple brinjal simmered with tomatoes, sambar masala, and Kashmiri chilli; buttery, mildly tangy, and creamy—perfect with rice or rotis.¯

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Sambar Swagger: Drumstick–Brinjal Done Extra Right

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1)Fry drumsticks first to seal edges and keep them tender while cooking later in gravy. 2) Brown brinjal till lightly blistered; salt them after frying so they don’t leach water. 

3) Sauté onions patiently before ginger-garlic for a sweeter, deeper base. 

4) Cook tomato till oil splits to avoid raw bite and boost colour. 

5) Splash 2–3 tbsp water to bloom spices without thinning the curry. 

6) Kill the heat, then swirl in cream and butter for glossy richness.

     Step-by-Step Recipe : From Sizzle to Swirl: March of the Drumsticks 🥁🍆​

   ​ Preparation Time :  15 min          Cooking Time :  30 ​min          Total Time :  45 min          Servings :  4

PERSONAL NOTE 

I love how this Drumstick and Brinjal Curry feels like a cozy shortcut to Sunday lunch. Frying the drumsticks first reminds me of my mother’s patient cooking, sealing in flavour before the gravy hugs everything. Amchoor and Kashmiri chilli add a friendly zing, and that last swirl of cream makes it festive. I toss in extra curry leaves and let brinjal blister gently—silky every time. Comfort with character, and such an easy win with rice or chapati.

INGREDIENTS

  • 1 big drumstick 
  • 350g purple brinjal (eggplant) 
  • 2 medium onions, 
  • chopped 2 tomatoes puree
  • 2 tbsp 777 sambar masala 
  • 1 tsp cumin powder 
  • 1 tsp coriander powder 
  • 1 tsp Kashmiri chili powder 
  • 1 tsp red chili powder 
  • 1 tbsp garlic-ginger paste 
  • 2 tbsp coriander leaves chopped 
  • 2 tsp amchoor (mango powder) 
  • 1 tbsp butter 
  • 2 tbsp fresh cream 
  • 5 tbsp oil 
  • 10 curry leaves 
  • 2 pinches turmeric powder 
  • 1 tsp cumin seeds 
  • Salt to taste 
  • 1 cup water


​Glossy drumstick–brinjal curry with coriander, cumin, amchoor, and curry leaves; rich, home-style, and comforting—ladle over hot rice or scoop with chapati.

PREPARATION STEPS

  • Heat oil in a pan.
  • Add chopped drumsticks and fry for 3 minutes. Remove and set aside.
  • In the same pan, add brinjal pieces and fry for 6 minutes. Remove and set aside.
  • Add cumin seeds and curry leaves to the pan. Fry for 1 minute.
  • Add chopped onions and fry until softened.
  • Add garlic-ginger paste and fry for 2 minutes.
  • Pour in tomato juice and fry until the oil separates.
  • Add red chili powder, cumin powder, coriander powder, amchoor powder, Kashmiri chili powder, sambar powder, chopped coriander leaves, butter, turmeric powder, and fry for 3 to 4 minutes.
  • Add 3 tablespoons of water and fry for another 2 minutes.
  • Add salt to taste and mix well.
  • Add the fried drumsticks and brinjal. Mix to coat them with the masala.
  • Pour in half a cup of water and cook for another 6 to 7 minutes or until the brinjal and drumsticks are cooked.
  • Once cooked, add fresh cream and mix well.
  • Serve hot with rice or chapati.


Yes—swap with 2 tbsp milk + 1 tsp ghee, or 3 tbsp coconut milk for dairy-free richness.

nder-frying. Sear on medium-high until edges blister, then add to gravy later to finish.

For sourness, add ½ tsp sugar and a splash of cream. For heat, stir in 1 tbsp cream or 2 tsp coconut milk.

Yes, 1 whistle with ¼ cup water. Drain, then fry briefly before mixing with masala.

Use 1 tsp tamarind paste or 2 tsp lemon juice (add at the end).

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)

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