Brinjal theeyal is eggplants cooked in a roasted coconut gravy. It is a popular traditional Kerala dish that is served as an accompaniment to rice.
Theeyal literally means ‘burnt dish’ and the dark color of the curry is from browning the coconut and from the tamarind that is added to the dish.
The roasted coconut and spices give an aromatic flavor to this curry.
Brinjal Theeyal | Vazhuthananga Theeyal Recipe
- 6-7 baby brinjals / eggplants / vazhuthananga
- 5 shallots / sambar onions
- 1/2 cup grated coconut
- small lemon-sized tamarind
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- 1/4 tsp fenugreek / methi seeds
- 1/2 tsp mustard seeds
- 2 dry red chillies
- A few curry leaves
- Salt to taste
- Soak tamarind in water. Extract the tamarind juice and keep aside.
- Chop the brinjals into long slices.
- Heat a tsp of oil in a pan. Add grated coconut and fry on medium heat till it becomes dark brown.
- Just before removing it from the stove, add turmeric powder, red chilli powder and coriander powder and give a good mix.
- Cool it and grind to a fine paste by adding water.
- Meanwhile heat coconut oil in a pan.
- Add mustard seeds and when they splutter, add dry red chillies and curry leaves.
- Add shallots and sliced brinjals and fry for around 5 minutes.
- Then add the tamarind juice and let it boil.
- Once the brinjals get cooked, add the ground coconut paste and cook for a couple of minutes.
- Brinjal theeyal is ready to be served.