Vazhuthanenga Theeyal [Aubergine in Coconut Gravy]

Recipe by
Total Time:
30-45 mts
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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.

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