Brinjal-Drumstick Masala

It was during my parents’ first visit here,I had planned the menu and bought all the vegetables myself and donned the apron with full gusto.They were supposed to be here for dinner and I had set the table and the works.I served the dinner to Ajay,my dad and my brothers first.Either they were too hungry or too tired to notice what I had made and what they were eating:)

When me and amma sat to have dinner,she casually asked me what I had cooked and I said,Mixed Vegetable Sambhar amma.Sambhar?then why is it reddish in colour?,she asked.Me-Maybe because of the beetroot.You added beetroot to Sambhar..?,she asked and laughed loudly and I saw all her tired-with-journey fatigue melting away and then we had a good laugh over it.I had no clue which vegetables were added to Sambhar:)

I was that bad [still am] when it comes to vegetables.I cook with a set of vegetables and whenever I try to cook a new vegetable,I am at a loss.While we were in Bangalore,ma-in-law prepared this delicious side-dish made with Gulla[also called Matti Gulla] and drumstick and I saw myself liking it immensely.We do not get Gulla here and she said it can be easily substituted with Brinjal.I loved it and can see myself shopping for Brinjal more often!!

Gulla –Mashingasaang Saglen – Brinjal and Drumstick in a Coconut based Masala

Ingredients

Gulla/Brinjal – 3,cut into 4 pieces
Drumstick – 3,cut into 1’ pieces
Onion – 1,chopped
Grated coconut – 3 tbsp
Roasted red chillies – 3-4
Tamarind – a small pea size
Coriander – 1 ½ tsp [roasted in ½ tsp oil]
Urad dal – ½ tsp
Methi – ¼ tsp
Oil – I tbsp
Salt to taste

Method

Grind grated coconut,roasted red chillies,tamarind and roasted coriander to a coarse paste.
In a kadai,add oil and splutter urad dal and methi seeds.
Add in chopped onion and sauté till it turns light brown.
Now add the cut brinjal and drumstick and mix well.
Mix in the ground masala,salt to taste and enough water to cook the vegetables.
Close with a lid and cook for 10-15 minutes or till the vegetables are cooked well and coated with the masala.
Serve hot with Rice and Dali thoy.

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