Murunghakai                       -1

Brinjal                                       – 2  small size

Tomato                                     – 3 medium size

Shallots                                     –  10

Garlic                                          – 10

Tamarind                                   – iemon size

Salt                                                – to taste

Seasoning:

Vadagam

To  Grind:

Shallots                                   – 1

Garlic                                         – 2

Hing                                             –  1 spoon

Pepper                                        – 1/2 tsp

Jeera                                           – 1/2 tsp

Coconut                                      – 3 tsp

Chilly powder                          –  1/2 tsp

  Turmeric powder                 –  1/2 tsp

Method:

Heat oil in  a kadai, season with vadagam,  then add the shallots,  garlic.

Saute  for 2 minutes. Add brinjal and  drumstick, saute  for 2 to 3 minutes.

Add tomato,  saute till  turns  mushy. Add the ground paste , Add tamarind

Water and salt.

Dry roast  1 tsp jeera, 1tsp pepper. Powder it with marter and pestle.

Sprinkle this powder  to the  boiling kulambu.  Let it boil,  till the oil separetes.

Serve it with Hot Rice with Ghee. ( GHEE – OPTIONAL)