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Vazhuthanenga Theeyal [Aubergine in Coconut Gravy] Recipe

Vazhuthanenga Theeyal [Aubergine in Coconut Gravy] is a popular Indian Curries
Author :
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Rated 5 based on 100 votes


  • 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]:

    1. Cut Brinjal into 3inch by ½inch size.
    2. Soak tamarind in 300ml water for 20mins. Squeeze out the pulp and discard the seeds.
    3. In a pan heat 1 tbsp oil. Add Coconut, sauté till golden brown.
    4. 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.
    5. 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.
    6. Now add the Brinjal and Tamarind water, bring to boil allow to simmer on low flame for 20 mins.
    7. To this add the coconut paste and simmer for another 5 mins.


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