Maharashtrian Aubergine n Drumstick Curry

Recently I have started experiments with Maharashtrian food. So far its going good, I cook every now and then to get accustomed to the taste and style of Maharashtrian cooking. It is cuisine of, those from the state of Maharashtra. Where food is concerned the range and variety are plenty and tongue tickling. Here you will find strong aromas of spices (like black Maharashtrian masala)as well as garlic and ginger in abundance. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes.

Staple food of the people of Maharashtra is rice while huge variety of vegetables, fishes and coconut form the essential part of the diet. Peanut oil is predominantly used as a cooking medium. Though the guiding principle while cooking is that the oil should not be seen in the prepared dish hence more often the vegetables are steamed. This helps to retain the nutritive value and flavour of the vegetables. Deep frying is rarely used in Maharashtrian cooking. Combination of jaggery and tamaring render a sweet-sour taste in the vegetables and pulses. A concoction of spices called, 'kala masala' makes the dishes all the more enticing.

Taking this further, this recipe is very simple mix of humble vegetable aubergine and drumsticks. It endows the taste buds with a subtle and restrained taste of mild spices and vegetables. Simply called ''Sukke Bhaaji'' in Marathi. A delight for Drumstick lovers too. 

Ingredients:

1. 1/2 kg aubergines

2. 2 drumsticks

3. 1 tbsp oil

4. 1/2 tsp Mustard seeds

5. Handful of Curry leaves 

6. 1/4 tsp coconut gratings

7. 1/4 tsp turmeric powder, fenugreek seeds each

8. 4-6 red chillies

9. 1 tsp Coriander seeds

10. 1 tsp tamarind paste 

Method:

Wash and cut Brinjals into 4 cms long and 2 cms broad pieces. Dip them in some water for a few minutes. Scrape a little the outer skin of the drumsticks and cut them into 4 cms long pieces.

Heat the oil in a vessel, prepare seasoning with  Mustard seeds and curry leaves. Put in the drumstick pieces and cook them half with the help of some water. 

Then add the brinjal pieces, salt and cook further untill the vegetables are tender.

Grind coarsely coconut gratings, turmeric powder, chillies and tamarind together; then add the fried spices and grind further to a fairly fine paste. 

Add this to the cooked vegetables, with some water to form a thick gravy. Mix well and bring to a boil.

Simmer for 5 min and serve hot with chapathi.