Brinjal Theeyal Recipe

Ingredients:

2 cups coconut, grated

4 dry red chillies

1 tsp coriander seeds

2 dsp small sambar onions, sliced

1 dsp refined vegetable oil

¼ tsp turmeric powder

250 gms brinjal, sliced 1? lengthwise

6 green chillies, slit

A few curry leaves

Tamarind, the size of a lime, soaked in 1 cup water /2 tsps tamarind paste

Salt to taste



For the seasoning:

1 dsp coconut oil

¼ tsp mustard seeds

2 dry red chillies, halves

3 small sambar onions, sliced



Method:

In a deep pan, fry the grated coconut, red chillies, coriander seeds and 1 dsp small sambar onions, to a golden brown colour. Be careful and see that the coconut does not get burnt while doing that.When cool, grind all the fried ingredients to a fine paste.

In the same pan, heat 1 tsp oil and add the brinjal pieces, 1 dsp button onions and green chillies with turmeric powder.

Strain and add the water from squeezing the soaked tamarind and also the ground masala. Add water and salt to taste and check for consistency.

Cover and cook over low heat till the gravy thickens.

In a small fry pan, heat oil and splutter mustard seeds. Add the broken chilli pieces and the sliced button onions and fry till they get golden. Pour over the curry.

Serve hot with hot steaming rice as a side dish. This can also be used as a side dish to Chappathies.