Vazhuthanenga Theeyal [Aubergine in Coconut Gravy]

Recipe by
Total Time:
30-45 mts
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

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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.