Brinjal Theeyal | Eggplant Curry

Vazhuthananga Theeyal \ Brinjal Theeyal

Ingredients

• 5 to 7 small eggplant, cut in medium pieces
• 5 to 10 shallots
• 2 green chillis
• salt, as needed
• 3/4 cup grated coconut
• 1/2 cup tamarind soaked in water or use 1 tsp  ready to use tamarind paste
• 2 dry red chillies
• 1/2 tsp turmeric powder
• 2 tsp freshly ground coriander powder
• curry leaves ,few
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 tsp coconut oil

Directions


     Cook brinjal pieces in water adding green chillis,1/4 tsp turmeric powder and salt. Meanwhile heat 1 tsp coconut oil in a pan, add dry red chillis and coconut, roast  till brown. Mix turmeric powder, half of the shallots and coriander powder, reduce the heat and fry few more minutes. Let it cool completely, then grind to a fine paste adding little bit of water. Add this paste to the cooked brinjal along with tamarind water. Low the flame and cook covered till gravy becomes thick. Heat oil in another pan, splutter mustard seeds and cumin seeds. Saute curry leaves and shallots.When the shallots turn slightly brown pour this over the curry. Serve with rice.