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Eggplant-Drumstick Curry

| March 11, 2013 Comment

eggplant-drumstick curry

This eggplant-drumstick curry (vangi, kathrikai, vankaya) is a mouth-watering South Indian curry that’s easy to make and tastes great with rice. Here’s how my mom makes this dish.

Servings: 6
Cooking Time: 20 minutes


  • 4 cups eggplant, cut into medium-sized cubes
  • 6-7 drumsticks, cut into 2-inch pieces
  • 1 tsp fenugreek (methi) seeds
  • 2 tsp red chilli powder
  • 6-7 curry leaves
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 7-8 tsp vegetable oil


  1. Heat the oil in a wide, nonstick skillet or pan. Add the fenugreek seeds and fry until the seeds are almost black. Add the curry leaves and fry for a couple of seconds.
  2. Add the turmeric powder, eggplant, drumstick, turmeric, and salt to taste. Add 1/4 cup of water and cover and cook on low heat for 5-7 minutes, until the eggplant and drumstick pieces are soft.
  3. Remove the lid, and add the red chilli powder, and cook on medium heat for 8-10 minutes, stirring occasionally, until the eggplant and drumstick pieces start to brown.
  4. Serve the eggplant-drumstick curry hot with white rice and ghee (clarified butter).

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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