Ingredients
8 Indian Eggplants chopped (Or any kind of eggplants)
1 Onion Medium chopped
1 garlic clove crushed
Mustard seeds
Cumin seeds
Curry leaves
Turmaric (just a pinch)
4 Green chilles slit open
1 red chilli
4 Drumsticks (2 inches each)
Salt to taste
3 tbsp Oil
1/4 cup milk
Procedure
Temper the oil in a pan with mustard seeds, cumin seeds, curry leaves, red chilli, turmaric, and the crushed garlic clove. Now add the green chillies, drumsticks, and onion and cook covered over medium heat until the onions are translucent. Now add the chopped eggplant and salt the curry. Cover and cook until the eggplant is done. Add some water if necessary. When the curry is done, add the milk and simmer the curry uncovered for a couple of minutes. Serve hot with rotis or rice... enjoy..
