1. Cut the brinjals in haves lenghways and slice thinly.
2. Heat 3 tbsp of oil, fry sliced onions till dark brown.
3. Add brinjals and salt to taste.
4. Cover and cook on slow flame till soft.
5. Cut drumsticks into 6 cm lengths.
6. Add just enough water and boil till cooked.
7. Cool, slit the pieces and scoop out the pulp.
8. Heat remaining oil and add mustard.
9. When it splutters, add cumin and dal.
10. When the dal turns golden brown add curry leaves and besan.
11. Fry for few seconds.
12. Add the drumstick pulp, stirring briskly, to avoid formation of lumps.
13. Add salt to taste.
14. Simmer till it is reduced to a thick paste.
15. Add the brinjals and mix well.
16. Place some filling on chapathi or paratha, sprinkle with some chopped onion, mint and coriander leaves , roll up and serve.

Note:

• Make round chapathis or layered (lacha) parathas and use any of the following fillings to give a new touch to Katti rolls.
• Drumsticks are a kind of Indian vegetable, not to be mistaken for chicken drumsticks.

Serves: 4-6