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.