Ingredients:

• Raw pappaya pieces                              : 1and a half  cups

• Red chillies                                            : 3nos

• Peanuts                                                  : 2 tbsp

•  Sesame seeds                                       : 1/4 tsp

• Grated coconut                                     : 1/4 cup

• Mustard seeds                                       : 1 tsp

• Oil                                                         : 1 tbsp

• Turmeric pdr                                         : 1/8tsp

• Chana dal                                             : 1tsp

• Onion                                                   : 1 no

Ingredients:

•  Cumin seeds                             : 1/4 tsp

• Mustard seeds                           : 1 tsp

• Oil                                             : 1 tbsp

• Salt as required

Method:

• Wash and cut the drumsticks into 2 inch pieces. Cook it adding 1/2 cup water and a pinch of turmeric pdr and little salt.
• Heat oil in a pan, add mustard seeds and cumin seeds. When they crackle add the crushed garlic and saute.  Now add the chopped onion to this and saute this for a 2 mins. Then reduce the flame and add the chilli pdr , coriander pdr and turmeric pdr.  Then add the tomato pieces and saute till it become mushy.
• Now add the cooked drumsticks along with the water to this and cook it for one more minute.
• Grind the peanuts coarsely and add this to the curry. Mix it well and add the chopped coriander leaves.
• Remove it from the stove and transfer the curry to a serving bowl. Serve it hot with steamed rice.

• Eggplant large                                 : 1

• Onion                                              : 1 medium

• Tomatoes                                        : 2 medium sized

• Garlic cloves                                  : 4 nos

• Green chilli                                    : 1 no

• Red chilli pdr                                 : 1/2 tsp

• Salt as required                              

• Coriander leves chopped               :1 tsp

• Wash the eggplant and wipe with a kitchen towel. Make small slits on it. Insert the garlic cloves in it. Apply little oil over the eggplant. 

• Roast the eggplant over open flame. Turn it every 2 minutes so that it will cook evenly.

• Check the eggplant by inserting a knife, if it is done the knife will slid smoothly inside.

• Let it cool, remove the garlic, then peel the skin of the eggplant  and mash it well.

• Chop  the garlic and onion finely.

• Heat oil in pan, add the chopped onion and garlic, saute it, no need to brown the onion.

• Add chopped green chilli and chopped tomatoes and mix well. Let it be mushy and the oil starts separating.

• Now add chilli pdr  mix well and add the mashed eggplant to this. Stir it and cook for 3 minutes .