Vazhuthanenga/ Eggplant Theeyal

 Vazhuthananga Theeyal

Theeyal is a spicy side dish made with roasted coconut. It is very aromatic and can be made with vegetables like eggplant, bitter gourd,drumsticks and several other vegetables. Prawns theeyal is also very popular and one of my favorites. This curry is only made occasionally as it cannot be made in a jiffy.It is time consuming especially cleaning and slicing of shallots which is the main ingredient and roasting the coconut. Still this flavorful curry is one of the favorites with my family. Here I am using baby eggplants.

Ingredients
Baby Egg plants- 8-10
Shallots sliced- 1 1/2  cup
Shredded coconut- 3/4 cup
Tomato - 1
Green chilly -2
Ginger chopped- 3 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander  powder- 2 tsp
Pepper powder- 1/3tsp( optional)
Fenugreek powder- 1/3 tsp
Tamarind- gooseberry size ball
Curry leaves- 1 spring
Oil
Salt to taste

Roast coconut with one tsp of chopped shallots till brown but not burned. Just before switching off the flame add chilly powder, coriander powder and fenugreek powder and lightly roast it.
Let this mixture cool a bit and then make a fine paste of this mixture adding very little water and set aside.
Cut eggplants into one inch thick pieces. If you are using small brinjal cut into 4 quarters.
In a heavy bottom pan heat oil and saute the eggplants for a minute strain and keep aside. In the same pan crackle mustard seeds and saute onions, green chilly, ginger till onions are golden brown . Add turmeric and salt and saute for another minute and add tomatoes. Allow the tomatoes to get properly cooked. Mix in the grounded coconut paste, tamarind juice and half cup of water simmer a few seconds. Gently drop in  the eggplants cover and cook in medium till eggplants is cooked and soft. Serve this with rice. Happy Cooking!

You might also like,
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Vazhuthananga Mezhukkupuratti
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Ulli Theeyal
Pavakka Theeyal
Vazhuthananga Thairu Curry

Try this..
Hope you will all enjoy.