Brinjal / Vazhuthananga Theeyal

Ingredients
  • Brinjal - 2(cut lengthwise)
  • shallots - 1/2 cup
  • Green Chilly - 2
  • Tamarind - lemon size
To grind
  • Coconut - 1/2 cup
  • Chilly powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 3 tsp
  • Fenugreek powder - 1/4 tsp
Preparation

1.Soak tamarind in 1/4 cup lukewarm water. Extract its juice and keep aside.

2.Fry the grated coconut till it becomes brown. Lower the heat and add turmeric,chilly,coriander, fenugreek powder and stir for a few seconds. Set aside to cool. Grind to a very fine paste without adding water.

3. Heat oil in a pan, at medium heat. Add the sliced brinjal pieces, sliced pearl onions, green chilies, few curry leaves and saute until the brinjal pieces are half done. Add tamarind extract, enough water and  salt.

4.Bring to a boil and then add roasted coconut paste. Lower the heat and cook until the brinjal is done and the gravy thickens.

5.In a small pan, heat coconut oil and splutter mustard seeds. Fry dry red chillies and curry leaves. Pour this over the curry. Mix well. Set aside for 10 minutes. Serve hot with rice.

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