Vazhuthananga Theeyal/ Brinjal/ Egg Plant in Roasted Coconut Gravy

Recipe No: 154

This recipe is a bit on the easy side to make. Whole Dry Red Chilly and Whole Coriander Seeds are traditional for Theeyal but in foreign  places many of us may not be having these whole spices. So making it with the spice powders will make it easy. Another difference in this recipe is that I made it with dry desiccated Coconut which is available in most of the stores. It will attain the characteristic brown color much faster than that of fresh or frozen  grated Coconut (you can use this same recipe for fresh Coconut too) which will be a great help for those people who have only very less time for cooking. So enjoy…

Ingredients                                       Serves 6

• Dry desiccated Coconut…..1/2 Cup(If using fresh or frozen grated Coconut, use ¾ Cup)
• Red Chilly Powder……….…1 Teaspoon
• Coriander Powder……….…1 ½ Teaspoons
• Brinjal/ Egg plant sliced.…1 Cup (Slice into long, thin pieces)
• Shallots sliced………….……1/2 Cup
• Indian Green Chilly……….2 Sliced
• Turmeric Powder…………..1/4 Teaspoon
• Water……………………….….1/2 Cup
• Salt………………………………as needed
• Tamarind……………………...one small piece(soak and squeeze out the pulp in hot water)

For Seasoning

• Coconut Oil………………….1 Tablespoon
• Mustard Seeds……………..1/2 Teaspoon
• Dry Red Chilly……………..2 (tear into two)
• Shallots sliced thin……….1
• Curry Leaves……………….1 Sprig

Method of Preparation

1. In a dry pan on medium heat, roast the grated Coconut until it attains a brown color, stirring constantly to avoid burning.
2. Once it attains the color, off the heat; add Red Chilly Powder and Coriander Powder and stir for a minute. (This will slightly roast the dry spices too and stirring will prevent it from burning)
3. Once this roasted mixture is slightly cooled, grind it into a smooth paste using minimum amount of water and keep it aside till ready to be used.
4. In a ‘Chatti’ (an earthen cooking vessel) or a pan add Brinjal, Shallots, Green Chilly, Turmeric Powder, Salt and ½ cup water and cook on medium heat for 5 minutes.
5. Add the Roasted Coconut paste, close the pan and cook on low flame till it attains the desired thickness and Oil floats on top. (This Oil is from the roasted Coconut) Adjust the Salt.
6. Add the Tamarind Water and mix well. (I will mix little by little, mixing in between until a desired taste is attained.) Once boiled switch off the heat, close the pan and let it sit.
7. In another pan, heat Coconut Oil and splutter the Mustard Seeds.
8. Add Dry Red Chilly, Shallots and Curry Leaves and fry till the Shallots are golden brown in color.
9. Add this to the prepared Theeyal, mix well and serve hot with Rice.

Notes:

• After slicing the Brinjal wash it under running Water in a Colander (The vessel with holes in the bottom and on the sides that is used to strain cooked rice) squeezing. This will release all the seeds which will escape through the holes, leaving only the Brinjal pieces inside.

 





Make it, enjoy the deliciousness 
and serve it to your family with love…