Eggplant / Brinjal / Vazhuthananga Theeyal ( Authentic Kerala Style )RECIPE#179

 Recipe Courtesy :- My Mommy :) 

Step 1:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water .And keep aside 

Step 2:-  Wash and chop Eggplant/ Brinjal  / Vazhuthananga ( 1 1/4  lb  / 0. 56 kg  ) as in  the picture below,

Step 3:-  Heat a pan ,  dry roast a cup of grated coconut  ,  15-20  black pepper corns , 1 1/2 teaspoons of fenugreek seeds , 4-5   dried red chillies , and   4  tablespoons of coriander seeds  .

 Continuously saute until the grated coconut becomes Golden  brown in color. 

Now bring down the heat and add  1/2 teaspoon of turmeric powder .Saute for 1-2  seconds.

Step 4:-  Grind into a smooth paste with  2-3 tablespoon of water  , and keep aside.

Step 5:- Heat 4-5 tablespoons of vegetable oil ( canola) 

Step 6:- Add  pearl onions ( 10-12 circularly chopped ) , and 2 green chillies ( splitted )   , saute  for 2-3  minutes on  medium flame,  

 now add  step 2 brinjal  and saute 

until the onion becomes transparent .

Step 7:- Add the  Step 4 paste   and  step 1 tamarind ''juice ''  ( 5-6  table spoon ) 

Combine well ,add 1 1/2 - 2  cup of water and salt . 

Cook for 10-15  minutes on low medium flame (until the brinjal  becomes soft  and gravy becomes thick ). 

Step 8 :- In another  pan  ,   heat  1  table spoon of oil ( canola)  . Splutter 1 1/2 teaspoon of mustard seeds ,    2-3 dried red chilliies   and 10-12 curry leaves 

Pour   over   ''Step 7  theeyal  '' and  Combine  .

Step 9:-   Eggplant / Brinjal  / Vazhuthananga Theeyal  ( Authentic Kerala Style )   is  ready.......  Enjoy  with steamed rice /chapattis/tortillas /fulkas............:) ...... JA -Mathew-