Vazhuthanenga Theeyal [Aubergine in Coconut Gravy]

Recipe by
Total Time:
30-45 mts
Serves:4
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy South Indian style Navratan Korma, Best Mixed Vegetable Yogurt Curry, Easy Sweet Potato Mergole

Rate This Recipe
3.5

Ingredients

How to Make Vazhuthanenga Theeyal [Aubergine in Coconut Gravy]

  • Cut Brinjal into 3inch by ½inch size.
  • Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and discard the seeds.
  • In a pan heat 1 tbsp oil. Add Coconut, sauté till golden brown.
  • Add Chilly powder, Coriander powder and Turmeric powder sauté for another 3-4 mins till you get the aroma of Coconut, add 50ml water and once cooled grind to a smooth paste. Keep aside.
  • In another pan heat the remaining 2 tbsp oil, add Mustard seeds allow to pop. Add Shallots, Cumin seeds, Curry leaves, salt and Fenugreek powder sauté for 5 mins.
  • Now add the Brinjal and Tamarind water, bring to boil allow to simmer on low flame for 20 mins.
  • To this add the coconut paste and simmer for another 5 mins.