Brinjal is not a favorite vegetable of mine. But this recipe proved there is a reason to love this and invite this vegetable for an occasional visit :). I am a great fan of Theeyal and all varuthu aracha curry.Theeyal is one of the , most famous preparation with Vazhuthananga/ Brinjal in Kerala. But the sluggard me was in no mood to roast and grind the coocnut and spices, instead opted for a quick and easy one. I added coconut milk and fried the spices along while sauteing onions and a touch of tamarind pulp too. How easy is that!!!
A curry which tastes almost similar to Theeyal is ready ! I said almost and not exactly like theeyal. Trust me , all curries with fried coconut paste have a wonderful flavor . But i tell you, this curry is a delicious keeper , to save you on a lazy/busy day for a comfy meal.
- Brinjal / Eggplant - 3 ( i used 3 baby brinjals)
- Small onion chopped - 1/4 cup
- Green chili chopped - 1
- Crushed garlic - 1 clove
- Red chili powder - 1 tea spoon
- Coriander powder - 1/2 tea spoon
- Turmeric powder - a pinch
- Tamarind Pulp - 1 tea spoon
- Thin coconut milk - 1.5 cup
- Curry leaves- handful
- Mustard seeds - 1 tea spoon
- Cumin seeds - 1/2 tea spoon
- Clean and cut each baby brinjals into 6-8 pieces.
- Dissolve tamarind pulp in 1/2 cup of water.
- Heat 2 table spoons of oil in a pan and fry the brinjal pieces for 5-6 minutes, in two batches.
- Remove, drain on kitchen towels and add mustard seeds to the same pan.
- When they splutter add cumin seeds and fry for 30 seconds and add curry leaves.
- Add chopped onion , crushed garlic and green chili and saute till raw smell disappears 5-6 minutes.
- Add chili powder , coriander powder and turmeric powder and fry for a minute or two.
- Slide in the fried brinjal pieces and combine well.
- Pour in thin coconut milk and dissolved tamarind pulp and cook it covered for 10 minutes.
- Uncover it, throw in some more curry leaves and simmer for 2-3 minutes or till the gravy is thick
- Serve warm
- To make vazhuthanaga theeyal, Dry roast 1 cup of grated coconut and chopped onion for 5-6 minutes or until they are brown and switch off the heat. Add all the powders and let it get fried with the pan heat and grind it a very fine powder. Omit coconut milk and cook the brinjal in tamarind water and then add coconut paste and simmer it.
- If you don't have tamarind pulp, use one big red tomato instead.