Serves - 6 to 7
Small onion - 15 / Big onion - 2 (chopped)
Tomato - 1 (chopped)
Garlic - 4 to 5 (Chopped)
Radish - 2 (Cut into roundels)
Drumstick - 1(Chopped into pieces)
Brinjal - 2 (cut lengthwise )
Turmeric powder - ½ tsp
Red chilli powder - 2 to 2 ½ tsp (Adjust according to your taste)
Corriander powder - 4 tsp
Salt - to taste
Cinnamon - 1
Cloves - 3
Cardamom - 2
Bay leave -1
Oil - 1 tbsp
Coconut - ½ cup
Fennel seeds - ½ tsp
Grind saunf and grated coconut with water to a fine paste; keep aside.
Heat oil in a kadai; add cinnamon, cloves, cardamom, bay leaf and curry leaves.
After it crackles, add the finely chopped onions and garlic. Saute till the colour changes; after that add tomatoes, turmeric powder, red chilli powder, corriander powder and salt.
Fry till the tomato melts. Add 1 to 2 cup of water and allow to boil.
Now add the radish and drumstick and allow to cook. Add brinjal when both the vegetables are half done. Now add the grounded paste with ½ cup water.
Close the pan with a lid and cook in a low flame for 5 to 10 minutes, till the vegetables becomes soft and oil separates.
Serve hot with steamed rice.
Adjust the water quantity and spice level to suit your taste.
You can also use potato and black channa instead of these vegetables.