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Main Course

Vazhuthananga Theeyal | Brinjal Theeyal

A Kerala recipe prepared by cooking brinjal with fried coconut paste and spices. Brinjal Theeyal is an aromatic South Indian Kerala style curry of eggplants in a roasted coconut gravy.

Ingredientsfor 4 servings

3-4 nos Brinjal
5 nos Pepper
1/2 tsp Turmeric Powder
3 tsp Red Chilli Powder
1/4 tsp Fenugreek Seeds
3 tsp Coriander Powder
1/2 cup Coconut — grated
5-8 nos Shallots
1/4 tsp Asafoetida
1/2 cup Tamarind Extract
Salt, to taste
3 tsp Coconut Oil

Preparation

Step 1
Heat the Cheenachatti/Frying Pan, add ½ Tspn. Oil and then add the Coconut and stir it well. When colour of the Coconut turns into golden/brown, add Red Chilli Powder, Turmeric Powder, Pepper, Coriander powder and Fenugreek seeds and stir it further. After 2 – 3 minutes, turn off the heat and allow to cool these roasted/heated ingredients for some time.
Step 2
Then grind the roasted ingredients together along with some water and keep this paste aside.
Step 3
Heat the oil in a Cheenachatti and add the Shallots/Onion into this hot Oil and stir it for some time.
Step 4
When colour of the Shallots/Onion turns into golden/brown, add the cleaned and washed Brinjal slices also and stir it further and cook the Vazhuthananga properly.
Step 5
When the Vazhuthananga pieces are cooked properly, add the masala paste along with required quantity of Tamarind Juice/Syrup, Salt and some Water and boil the mix for about another 5 - 10 minutes.
Step 6
After about 5 – 10 minutes, turn off the heat and add the Asafoetida Powder into this Theeyyal and stir it.
Step 7
Vazhuthananga (Brinjal) Theeyyal is ready. This Theeyyal can serve with Cooked Rice/Dosa/Chappathi.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Vazhuthananga Theeyal | Brinjal Theeyal

A Kerala recipe prepared by cooking brinjal with fried coconut paste and spices. Brinjal Theeyal is an aromatic South Indian Kerala style curry of eggplants in a roasted coconut gravy.

Ingredientsfor 4 servings

3-4 nos Brinjal
5 nos Pepper
1/2 tsp Turmeric Powder
3 tsp Red Chilli Powder
1/4 tsp Fenugreek Seeds
3 tsp Coriander Powder
1/2 cup Coconut — grated
5-8 nos Shallots
1/4 tsp Asafoetida
1/2 cup Tamarind Extract
Salt, to taste
3 tsp Coconut Oil

Preparation

Step 1
Heat the Cheenachatti/Frying Pan, add ½ Tspn. Oil and then add the Coconut and stir it well. When colour of the Coconut turns into golden/brown, add Red Chilli Powder, Turmeric Powder, Pepper, Coriander powder and Fenugreek seeds and stir it further. After 2 – 3 minutes, turn off the heat and allow to cool these roasted/heated ingredients for some time.
Step 2
Then grind the roasted ingredients together along with some water and keep this paste aside.
Step 3
Heat the oil in a Cheenachatti and add the Shallots/Onion into this hot Oil and stir it for some time.
Step 4
When colour of the Shallots/Onion turns into golden/brown, add the cleaned and washed Brinjal slices also and stir it further and cook the Vazhuthananga properly.
Step 5
When the Vazhuthananga pieces are cooked properly, add the masala paste along with required quantity of Tamarind Juice/Syrup, Salt and some Water and boil the mix for about another 5 - 10 minutes.
Step 6
After about 5 – 10 minutes, turn off the heat and add the Asafoetida Powder into this Theeyyal and stir it.
Step 7
Vazhuthananga (Brinjal) Theeyyal is ready. This Theeyyal can serve with Cooked Rice/Dosa/Chappathi.