Brinjal Theeyal

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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4

Ingredients

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.