Vankaya Munakkaya Pulusu | Brinjal Drumstick Curry Recipe | Vismai Food

Vankaya Munakkaya Pulusu | Brinjal Drumstick Curry Recipe - The thick, flavourful, sour curry with Brinjals and drumsticks is so tasty one cannot just have enough off it. Instead of making that same old Brinjal fry, make the stew(Pulusu), the sour curry and see. It is sure to be a super hit each time.

The Brinjal-Drumstick curry tastes even better with hot Rice and ghee.

Any curry with loose, thin gravy cooked with Tamarind or any other sour ingredient is called Pulusu. People in the south make any number of Pulusus. Pulusu is made with a number of vegetables.

The Brinjal-Drumstick Pulusu is similar to other Pulusus, with a few specific differences. This variationin the way it is cooked, and the combination of the two vegetables, Brinjal and Drumstick, give this dish a unique taste. Look at the tips below for more details.

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• Generally the thorny variety of tender Brinjals with a Purplish whitish colour are considered ideal for the Pulusu. White or dark purple Brinjals tend to have an astringent taste. If you do not find the thorny variety, you may use any Brinjal variety that is available. Even the long purple variety of Brinjals will do.

• I have used the purple-white thorny variety of Brinjals. If you cut the Brinjals lengthwise into quarters and immerse them in salted water, the Brinjal will not get blackish.


Scrape the outer fibrous cover of the Drumstick, cut into 2 inch long pieces and put them also in water.


Pulusu should boil slowly. This will help the sour juices to be absorbed by the vegetable pieces.


I have added a little fresh coconut. This gives a sweetish flavour to the Pulusu.


Adding a little Jaggery to the Pulusu at the end helps to balance the salty, spicy and sour tastes wonderfully well.

Vankaya Munakkaya Pulusu | Brinjal Drumstick Curry Recipe | Vismai Food - Recipe Video

Vankaya Munakkaya Pulusu | Brinjal Drumstick Curry Recipe | Vismai Food

Curries | vegetarian
  • Prep Time 4 mins
  • Cook Time 30 mins
  • Total Time 34 mins
  • Servings 6


  • 6 - 7 Brinjals
  • 12 - 15 Drumstick pieces
  • 6 tbsp Oil
  • 1 tbsp Coriander Seeds
  • 1/2 tsp Peppercorns
  • 1 tsp Cumin Seeds
  • 8 - 10 Dry Chillies
  • 1/4 Cup Fresh Coconut
  • 1 tbsp Roasted Chana (Phutana)
  • 3 Tomatoes
  • For the Stew (Pulusu)
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds (Rai)
  • 1/8 tsp Methi Seeds (Fenugreek)
  • 1/2 tsp Cumin Seeds
  • 1/8 tsp Asafoetida
  • Curry Leaves - Three sprig
  • 10 - 12 Cloves Garlic
  • 2 Dry Chillies
  • 1 tsp Ginger-Garlic Paste
  • 1 cup Onion (Chopped)
  • 2 Green Chillies
  • Salt - to taste
  • 1 tsp Mirch Powder
  • 1/2 tsp Turmeric
  • 3/4 cup Tamarind Juice ((Extracted from 35gms of Tamarind))
  • 1/2 Litre Water
  • Kothmir Chopped - One small bunch
  • 1 tbsp Ghee


  1. Heat the oil in vessel. Add the drained Drumstick pieces and Brinjal quarters into the oil with a little salt. Mix well and cover with a lid. Let it cook on low heat for 8-10 minutes
  2. Take the vegetable pieces out and keep aside
  3. In the remaining oil, add Dhaniya seeds, peppercorns, Cumin seeds and Dry Chillies and fry. Then add fresh coconut and roasted Chana. Fry well.
  4. Now add Tomatoes and allow it to cook until tomatoes are soft. Let it cool and grind the mixture into a smooth paste.
  5. Heat two spoonsful of oil and fry Methi and Rai seeds. Then add Asafoetida, Dry Chilli pieces, Zeera and garlic and fry well.
  6. Add the chopped onion, two slit green chillies, and salt to the fried seasoning mixture and close the lid. Let it cook until the onion turns soft.
  7. When the onion changes colour, add ginger garlic paste and a little turmeric. Sprinkle a little water and fry well.
  8. When the spices are well fried, add the ground masala paste and some water. Mix well. Now add the fried vegetables and close the lid. Let it cook for 17-20 minutes until the vegetables are soft and tender.
  9. When the Brinjals and drumstick pieces are soft to touch, add the Tamarind water, Jaggery, and some chopped Kothmir leaves. Let it come to a boil 2 or 3 times.
  10. At the end, mix in Ghee and a little more of chopped Kothmir leaves. Serve with hot rice.

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