Wednesday, May 13, 2015

Vazhuthanga theeyal ( Brinjal Theeyal)

Brinjal- 500 gm
Onion- 4 Nos
Shallots- 2 Nos
Grated Coconut- 2 cup (half coconut grated)
Green chilli-2
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Corriandor powder- 2 teaspoon
Valan Puli(tamarind)- one small ball soaked in one cup of water for 10 minutes

Fry grated coconut with sliced shallots to a golden brown color in low flame. Once it  reach golden color, add turmeric powder, chili powder and coriander powder and mix well in low flame for some time . Add salt for taste. Switch off flame and keep this coconut mix for bringing down temperature to normal.

Heat oil in a big pan, Add sliced onion to it and a pinch of salt and saute well until it get translucent.Add green chilies while sauteing onion. Cut bringal into small cubes and add to the pan saute well for 5 minutes. Add tamarind water water to this mix and cook .

Once the coconut mix get cooled, grind it with water in a grinder to make fine paste.Add half teaspoon of roasted fenugreek seed powder to it while grinding.

Add this mixture to the boiling bringal and mix well. Add enough water for getting loose consistency. Cook again the whole mix for 10 minutes. The brinjal theeyal is now ready for eating. Serve hot with chappathi or rice.