Prep 15 m
Cook 40m


    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


    1 dsp oil (dessert spoon)

    ¼ tsp mustard

    A pinch fenugreek

    2 dry chillies each cut into 3

    3 button onions, sliced

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Ingredient Substitution Guide


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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