Brinjal (small) – 4 no.
Shallot (small onion) – 10 no.
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Crushed pepper – ½ tsp
Tamarind water – ½ cup
Mustard seeds – 1 tsp
Coconut (grated) – 1 cup
Fenugreek – 1 tsp
Coconut oil – 3 tsp
Curry leaves
Salt – to taste
Red chillies

Method of preparation
In a pan, heat some oil. Put grated coconut. When it becomes slightly brown, add fenugreek. Continue stirring. Now add coriander powder, chilli powder, crushed pepper and turmeric powder. Stir well. Add small onions. Stir again. Make a paste of the ingredients and keep it aside.

Take another pan and heat two teaspoons of oil. Into this put the brinjals cut into small cubes and small onions. Stir well. Close the vessel and cook for some time.

You may now remove the lid, stir a bit and cover the vessel again and cook for some more time. Remove the lid again and add tamarind water and the paste prepared in the beginning. Allow it to boil. To this, add some water. Stir gently and add salt. Stir again.

Now prepare seasoning for the Theeyal. Heat some oil and add mustard, red chillies and curry leaves. Pour the seasoning into the Theeyal.

Serve hot.

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