Egg Plant Theeyal

Theeyal is one of the curries served with sadhya.  It can be made of different vegetables. Here the one uses brinjal as its main ingredient.

Ingredients for Egg plant theeyal

Eggplant/Aubergine/Brinjal/Melongene – 250 gm.
Coconut scrapped 200 gm.
Red chillies (Dry) 5 nos
Green chillies sliced 4 nos.
Coriander powder – 2 tsp
Schallots / small onions 5 nos.
Turmeric powder ¼ tsp.
Tamarind paste 10 gms.
Oil 1 tbsp
Salt to taste.

For seasoning

Oil 1 tbsp
Mustard seeds ½ tsp
Curry leaves 1 sprig
Red chillies (dry) 2 nos.

Preparation of eggplant theeyal.

Fry the scrapped coconut and red chillies in a thick bottomed pan till the coconut turns golden brown, remove from heat, mix coriander powder and turmeric powder and allow to cool.  When cooled grind the mixture to a fine paste using a mixer grinder.

Heat oil in a pan, add sliced eggplant, green chillies and small onions and saute well.  Dissolve the tamarind paste in 200 ml warm water and add to the sauted eggplant and cook at low flame.  Add the coconut paste and salt and mix well and cook till the gravy reaches the desired consistency.  Remove from heat.
Heat 1 tbsp oil in a pan, add ½ tsp mustard seeds and allow to splutter, add sliced shallots, sliced red chillies and curry leaves, saute well and pour over eggplant theeyal curry.