Brinjal Drumstick Curry (Andhra Style)

Steps

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1. 1
   Make slits in the brinjals and soak them in salt water to prevent discoloration.
   ▶ ≈0:30
2. 2
   Heat oil in a white kadai and add urad dal, mustard seeds, and cumin seeds. Sauté until the mustard seeds sputter.
   ▶ ≈0:36
3. 3
   Add asafoetida, red chillies, shallots, garlic cloves, ginger, and green chillies. Sauté for about 3 minutes until the shallots are nicely cooked.
   ▶ ≈0:50
4. 4
   Add curry leaves for aroma.
   ▶ ≈1:11
5. 5
   Add the drumsticks cut into medium-sized pieces, mix gently, and cook for about 5 minutes.
   ▶ ≈1:18
6. 6
   Gently add the slit brinjals to the kadai, keeping the flame on medium-low. Mix gently, ensuring you use tender vegetables for the best flavor.
   ▶ ≈1:31
7. 7
   Add turmeric powder, chilli powder, coriander powder, and rock salt. Mix well to distribute the spices evenly.
   ▶ ≈1:44
8. 8
   Pour in 1 cup of water and gently mix so the spices spread evenly throughout the kadai.
   ▶ ≈1:57
9. 9
   Add the tomatoes and mix gently. Keep the flame on medium and cook for about 10 minutes until the tomatoes become soft and mushy.
   ▶ ≈2:16
10. 10
    Add about 1 cup of diluted tamarind puree and mix well. Keep the flame on medium and cook for about 5 more minutes.
    ▶ ≈2:35
11. 11
    Taste and adjust seasoning if needed. Add jaggery powder to balance the flavors. Gently mix without breaking the brinjals.
    ▶ ≈2:47
12. 12
    Finally, add finely chopped coriander leaves and turn off the heat.
    ▶ ≈3:00