This simple Stirfry is a delicious combo of Eggplant and Drumstick. Flavoured with Asafoetida it can be had as a side dish with Dal and Rice and for the weight as a meal by itself.
- 500 gms Eggplant /Brinjal
- 2 Drumsticks
- 1 tbsp Coconut oil or oil of choice
- 1tsp mustard seeds
- 3 dry red chillies
- 1 tsp Asafoetida
Wash and pat dry the eggplant. Snip off the stem and chop into bite sized pieces. String the Drumstick and cut it into bite sized pieces too. Heat oil in a pan. Drop in the mustard. After it splutters add the broken red chilly bits. Toss. Add the chopped Drumstick, Eggplant, salt, Asafoetida and a small glass of water. Mix well, cover and cook over a low flame till done.