Chicken drumsticks curry

These days every time you open a web page like yahoo.com you will find something or the other news item to save money and be frugal. Sometimes those are good advice but sometimes its just plain silly way to stop spending too much and sometimes its being a cheapster. In India if someone was excessively stingy we used to call them "Macchi chooz". To tell you the meaning I would have to tell you a little story.
            This particular person used to be so miser that one day a bee fell in his tea. Because he doesn't like wasting anything he takes the bee off and sqeezes the tea soaked by that bee. Hence "the one who sqeezes the bee" I feel some of the articles are especially for the people like this

            Anyway, one such articles was about getting protein in your diet by spending little or saving more. It was about buying chicken drumsticks instead of the boneless chicken breast as they are more expensive. None-the-less I got them but my main reason being, my 3 yr old has learned how to eat the chicken drumsticks recently and she likes holding and eating them. So I made this curry. Its my own recipe.

Chicken drumsticks with Aubergine (Chicken drumsticks cooked with eggplant in Indian spices)

Ingredients:

1. 6 chicken drumsticks
2. 1 medium aubergine sliced into 1/8 inch quarters
3. 1 large onion slicked into quarters
4. 2 tablespoons oil
5. 1 teapsoon ginger-garlic paste
6. 1 teaspoon each of salt, chilly powder, coriander powder divided
7. 1/2 teaspoon turmeric and cumin powder
8. 1 tablepsoon plain yougurt
9. 1 cup low sodium chicken broth

Make a few slits on the drumsticks and marinate it with 1/2 teaspoon of salt and chilly powder for atleast 2 hrs. Heat a non stick pan and dry roast the onions till they start to turn brown. Add eggplant and roast for 3-4 minutes. Add oil and ginger-garlic paste and fry for a couple of minutes. Add marinated drum sticks and the rest of the ingredients and cover and simmer for 20-25 minutes. Until the chicken is tender. Sprinkle generously with cilantro and serve with basmati rice