Brinjal Theeyal

Brinjal Theeyal


Brinjal, cut into thick pieces- 2 cups (Soak the chopped brinjal in water for 1-2 hours & then discard the water)

Shallots – 4 big ( thickly chopped) + 2 big ( finely chopped)

Greenchilly – 2 slit

Grated Coconut-13/4 cup (powder it slightly in your mixer/grinder)

Tamarind –a small lime sized ball / to taste

Red Chilly Powder – 1 tsp

Coriander Powder- 2 tbsp (heaped)

Turmeric Powder-1/2 tsp

Mustard Seeds – 1/2 tsp

Curry Leaves – 1 sprig+1 sprig

Whole red chillies – 2

Jaggery – 1 tbsp. / as needed to balance the flavors

Salt – to taste

Oil – as needed

Uluva powder – 1/4 tsp

Soak tamarind in 1/2 cup of warm water and take the extract from it. Strain and keep aside.

Heat 1 tbsp of oil in a small pan and sauté coconut and 2 big shallots till golden brown and crispy on low heat. Add chilly powder, coriander powder and turmeric powder and stir fry for 2 minutes. Keep aside and let cool. Grind it to a smooth fine paste adding little coconut oil if necessary.Don’t add water.

Pressure cook the chopped brinjal with greenchillies, 4 big shallots, curry leaves, the tamarind extract and ½ cups of water.Cook for 2 whistles on high heat. Open the cooker only when the pressure completely subsides.

Now add 1 tea mug of water, the coconut paste and jaggery. Let boil. Reduce heat to medium and let the theeyal boil further for 5 minutes / till the oil floats on top. Check for salt and jaggery and add more if needed. Add the powdered uluva & mix. Remove from heat.

Heat coconut oil & add the mustard seeds, dry red chilly & curry leaves. Pour this seasoning over the curry.

This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

One Response to Brinjal Theeyal

  1. Swapna says:

    It was a very nice idea! Just wanna say thank you for the information you have diffused. Just continue composing this kind of post. I will be a loyal reader, thanks a lot.

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