Brinjal Theeyal

Brinjal Theeyal

Ingredients:-

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

Method:-
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.

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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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