1. Cut brinjal into quarters, along the length and slice each quarter thinly.
2. Sprinkle with salt and keep aside for 15 minutes.
3. Squeeze the brinjal slices gently to remove the eexcess moisture.
4. Deep fry them in hot oil. Drain and reserve.
5. Cut the drumsticks into 8 cm lengths and boil in water till soft.
6. Drain and reserve the water.
7. Cool the drumsticks and separate the pulp from the thick peel. Mash the pulp lightly.
8. Grind coconut with poppy seeds to a smooth paste.
9. Heat 2 tbsp of oil in a kadai.
10. Add cloves, cinnamon, red chili, cumin and pepper. Fry for few seconds.
11. Add onion, curry leaves and green chilies. Fry till onions are light brown.
12. Add the drumstick pulp and the water in which it was boiled.
13. Add coconut and poppy seed paste.
14. Add more water if needed to getgravy like thin cream. Simmer for 2-3 minutes.
15. Add brinjal slices and salt.
16. Simmer for 2 more minutes and remove from fire.
17. Serve hot with steamed rice.

Serves: 4

Note:
Drumstick is a vegetable which is a long fibrous pod with a soft fleshy center and succulent seeds.