Vazhuthananga Theeyal (Egg Plant Theeyal)

Ingredients for Vazhuthananga Theeyal (Egg Plant Theeyal):

1. Brinjal – 125g, cut into cubes 

2. Salt – As required 

    Turmeric powder – ¼ teaspoon 

3. Coconut Oil – 2½ tablespoons 

4. Grated coconut – 1 cup 

    Shallots, sliced thin and long – 1 teaspoon 

5. Dry red chillies – 4 

    Coriander seeds – 1 teaspoon 

    Fenugreek – A pinch 

   Cumin – A pinch 

6. Tomatoes – 2, each cut into four pieces 

    Green chillies – 4, slit 

    Tamarind extract, Salt – As required 

7. Mustard seeds – ¼ teaspoon 

    Fenugreek – A pinch 

8. Shallots – 3, chopped 

    Dry red chillies – 2, broken into pieces

How to prepare Vazhuthananga Theeyal (Egg Plant Theeyal)?

1. Coat the brinjal pieces with salt and turmeric powder. 

2. Heat ½ tablespoon coconut oil in a non-stick pan and roast the grated coconut and shallots on a low flame until brown. Set aside. 

3. In another pan, add the ingredients listed under section 5 in order and roast them. Add to the roasted coconut mixture and allow to cool. Then grind it to a smooth paste. 

4. Heat 1 tablespoon coconut oil and sauté the brinjal until cooked. 

5. To this, add the ingredients listed under section 6. Also add the ground paste diluted with a little water and some more water as needed. Cook on a low flame. 

6. Once the gravy thickens, remove from heat and set aside. 

7. Heat the remaining coconut oil, splutter mustard seeds and fry fenugreek. Add the ingredients listed under section 8 and sauté. Add this seasoning to the curry and serve.

Courtesy: Vanitha Magazine, March 29-April 11, 2025

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