Brinjal Theeyal

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 - brinjals, sliced
  • 1 cup - grated coconut
  • 1 - large onion, sliced thickly
  • 1 - medium-sized onion, thinly slivered
  • 2 - tomatoes, diced
  • 4 - green chillies
  • 1 stalk - curry leaves
  • 4 - dry red chillies
  • 1/2 tbsp - coriander (dhania ) seeds
  • 1/2 tsp - fenugreek seeds
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - turmeric powder
  • salt to taste
  • 2 tbsp - tamarind pulp
  • 3 tbsp - oil

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.