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.
For other brinjal recipes do check out
The roasted coconut and spices give an aromatic flavor to this curry. Lets move on to the recipe for easy vazhuthananga theeyal.
Vazhuthananga Theeyal | Brinjal Theeyal Recipe
Brinjal Theeyal | Vazhuthananga Theeyal recipe
Category:Main
Cuisine:Kerala, South Indian
Author:Jiya Jesh
Yield:3
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
An aromatic South Indian Kerala style curry of eggplants in a roasted coconut gravy.
Ingredients
- 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 seeds ( methi seeds )
- 1/2 tsp mustard seeds
- 2 dry red chillies
- A few curry leaves
- 1 tbsp + 1 tsp oil
- Salt to taste
Instructions
- 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 heat, 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 1 tbsp 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.
Notes
- Coconut oil tastes best in this recipe.
- Make sure to not over-roast the coconut.
Leave a Comment