Ingredients

• 2 - brinjals, sliced
• 1 cup - grated coconut
• 1 - large onion, sliced thickly
• 1 - medium-sized onion, thinly slivered
• 2 - tomatoes, diced
• 4 - green chillies
• 1 stalk - curry leaves
• 4 - dry red chillies
• 1/2 tbsp - coriander (dhania ) seeds
• 1/2 tsp - fenugreek seeds
• 1/2 tsp - mustard seeds
• 1/2 tsp - turmeric powder
• salt to taste
• 2 tbsp - tamarind pulp
• 3 tbsp - oil

How to Make Brinjal Theeyal

• Heat 1 tbsp of oil in a pan. One by one separately, fry and keep aside the coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), grated coconut and medium-sized onion.
• Grind these fried ingredients into a paste, adding the oil left in the pan too.
• Heat 1 tbsp of oil in the same pan and add the turmeric powder and brinjals.
• Stir and saute for 5 minutes until the brinjals are crunchy.
• Take the pan off heat and pile in tomatoes, slit green chillies, curry leaves, the coriander-coconut-onion paste, tamarind and salt.
• Sprinkle 1/2 cup of water over the contents of the pan and put it back to heat.
• Cover and cook until the gravy thickens. Stir once in between. Take the pan off the heat.
• Heat the remaining oil in another smaller pan.
• Add the mustard seeds, 8-10 fenugreek seeds and the remaining red chillies. Allow the seeds to splutter.
• Add the sliced large onion and stir-fry for 2-3 minutes.
• Add to the curry, cover and allow the tempering to permeate.
• Remove the lid and stir gently.
• Serve hot with rice, chapathi or puri.