Brinjal Theeyal
In this recipe from Kerala, eggplants are cooked in a roasted coconut-spice curry
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 4 |
½ dsp oil (dessert spoon)
1 cup grated coconut
1 tsp button onions thin long slices
4 red chillies
1 tsp coriander
1 pinch fenugreek
1 pinch cumin seeds
1 dsp oil (dessert spoon)
1/4 tsp turmeric powder
125gm brinjal thick round slices
4 green chillies, slit at one end
2 tomatoes, quartered
Tamarind pulp and salt to taste
A few curry leaves
Seasoning:
1 dsp oil (dessert spoon)
¼ tsp mustard
A pinch fenugreek
2 dry chillies each cut into 3
3 button onions, sliced
1. Pour ½ dsp oil in a skillet and broil grated coconut and onions and remove. Fry dry chillies, coriander, fenugreek, and cumin seeds one by one. Grind all these ingredients finely.
2. Heat 1 dsp (dessert spoon) of oil and add turmeric powder. When it changes colour, sauté the brinjal and remove.
3. Arrange the sautéed brinjal pieces, green chilli, tomato pieces, curry leaves and enough tamarind pulp and salt in a pan. Mix the ground masala with a little water. Finally, add enough water to prepare the curry. Place it over slow fire and cook till the gravy thickens. Remove.
4. Fry mustard, fenugreek, dry chilli and sliced onions in one dsp (dessert spoon) oil and pour into the theeyal.
Image courtesy: Shutterstock
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