1/2 medium sized American Eggplant / 1 Udupi Gulla
2-3 Drumsticks / Nugge kayi
1 - 1.5 cup grated Coconut
4-5 Green Chillies
1/2 cup fresh Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
1/4 tsp Chilly powder
1/4 tsp Tamarind Juice
Small grape sized Jaggary
Salt to taste
1/2 tsp Mustard Seeds
1/2 Red Chilly
1 tsp Oil
Cut eggplant into large pieces and put them in buttermilk water for about 5 mins.Chop drumsticks into 1.5 inch sized pieces. Cut 2-3 green chillies into two halves. Remove the eggplant pieces from water and keep them aside.
Put chopped drumsticks, green chillies in a heavy bottomed vessel/pan and cook them well by adding sufficient amount of water and covering a lid. Add chopped eggplant, salt, tamarind juice, chilly powder, turmeric powder, jaggary and cook them well by covering a lid.
Grind grated coconut and 2 green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked eggplant and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.