Sunday, March 23, 2014

Vazhuthananga Theeyal / Brinjals in Roasted Coconut Gravy

One of the few forms in which my hubby can eat brinjal...


Brinjal / Eggplant / Vazhuthananga - 4
Small onions, sliced - 1/2 cup
Tamarind extract - extract from tamarind the size of a lemon
Asafoetida - 1/4 tsp
Salt - as needed

For Roasting and Grinding
Small onion, sliced - 1/2 cup
Grated coconut - 1 cup
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Fengreek powder - a pinch
Peppercorns - 1 tsp
Curry leaves - 1 sprig
Coconut oil - 1 tbsp

For Tempering
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 3-4
Dried Red Chilly - 2


Roasting and Grinding
1. Heat a non-stick pan, add  tbsp of coconut oil. When its hot enough, add the half cup sliced onions. When they are transparent, add the grated coconut. You need to keep stirring from this point. Stir till the coconut exudes a nice aroma of roasted coconut (light brown shade). Add the turmeric powder, chilly powder, coriander powder, fenugreek powder, peppercorns and saute for a minute. Switch off the flame, and let it cool. Then grind it to a paste adding very little water.

Sauting the eggplant
2. In the same pan or chatti, add another tbsp of coconut oil. When hot enough, add half cup sliced small onions. After a minute, add the sliced brinjals/eggplant and saute (on low flame) till the brinjals are cooked. Sprinkle some salt. Add the tamarind extract, mix well.

3. Add the ground roasted coconut mixture and mix well. Let the whole thing boil together till they reach the consistency of a thick sauce. Adjust the salt. Add asafoetida, mix well and switch off the stove.

4. Heat a small pan, add about a tsp of coconut oil. Splutter the mustard seeds. Add curry leaves and dried chilly. Add it to the prepared theeyal and mix well.

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