Saturday, July 10, 2010

Vazhuthananga (Brinjal) Theeyal

Brinjals: 5
Shallots: 3-4 pcs
Green chilli: 2 pcs
Grated Coconut: 1/2 cup
Tamarind: small lemon sized
Red Chilly Powder: 1/2 tbsp
Coriander Powder: 1/2 tbsp
Turmeric Powder: 1/2 tsp
Mustard Seeds: 1 tsp
Curry Leaves: 1 spring
Red chillies: 2-3 pcs
Salt: to taste

Method:Cut brinjal into medium pieces. Cook brinjal with shallots, green chilli, curry leaves, salt and water. Fry grated coconut until it turns golden brown color. Add chilli powder, coriander powder and turmeric powder to the roasted coconut. Saute for 2-3 minutes in low flame. Allow it to cool and grind it in a mixer using little water. Add tamarind to 1/4 cup water and make a paste. Add tamarind paste to the cooked brinjal and boil for 2-3 minutes. Then add grinded paste. Stir well. Cover and cook in medium flame for 5-6 minutes. Remove from heat. Heat oil in another pan add mustard seeds, when its starts splutter add red chilli flakes, curry leaves. Pour this seasoning over the curry. Serve with rice