Ingredients

• Brinjal -300grams
• Shallots – 10
• Grated or Dessicated Coconut – 150grams
• Water – 300ml
• Tamarind – golf ball size
• Red Chilly Powder – 1 tsp
• Coriander Powder- 2 tsp
• Turmeric Powder-1/4 tsp
• Asafoetida - a pinch
• Fenugreek Powder a pinch
• Mustard Seeds – 1/2 tsp
• Curry Leaves – 3 sprigs
• Dried Red Chillies – 2
• Cumin Seeds -1/2 tsp
• Salt – to taste
• Oil – 3 tbsp

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.