Eggplant Tomato Curry (Vazhuthanga Thakkali Curry)

Ingredients for Eggplant Tomato Curry (Vazhuthanga Thakkali Curry):

1. Coconut – ½, scrapped

    Coriander powder – ¾ big spoon

    Chilli powder – 1 big spoon

    Turmeric powder – ¼ small spoon

2. Coconut oil – 2 big spoons

3. Mustard – 1 small spoon

    Fenugreek – ¼ small spoon

    Red chillies – 3, cut into two

    Shallots chopped – 1 big spoon

    Curry leaves – A stalk

4. Salt – As required

5. Brinjal (violet/green) cut into lengthy pieces – 250 gm

   Tomato – 2, cut into pieces

   Ginger – ½ inch piece, chopped into thin lengthy pieces

   Green chillies – 2, cut into thin lengthy pieces

How to prepare Eggplant Tomato Curry (Vazhuthanga Thakkali Curry)?

1. Make a fine paste of ingredients no: 1.

2. Heat oil in a pan and temper ingredients no: 3.

3. Add ground paste along with salt, and sauté for a few minutes.

4. When raw smell goes out, add a little water and boil well.

5. Add ingredients no: 5 and cook till brinjal is done.

6. When gravy turns thick, take from flame.

Courtesy: Vanitha Magazine, March 15-31, 2020

Also read yet another tomato-brinjal recipe

Read a few more eggplant dishes:

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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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