Sunday, 5 April 2009

Brinjal Theeyal

Brinjal theeyal

BRINJAL THEEYAL 

This traditional south Indian theeyal is prepared by cooking Brinjal with fried coconut paste & spices.

Things needed :

Mustard seeds - 1/2 tsp
Brinjal -1 large ( 250 gm)
Shallots sliced - 1 handful
Green Chilly - 1 slit cut
Turmeric -1/4 tsp
Salt, Oil
Curry leaves 1 spring

For making the roasted curry paste:
Grated Coconut or dessicated coconut -50 gm or 1/2 of a coconut
Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Garlic - 1 small pod
Tamarind or Puli - 1 inch long piece


Preparation method :

Take a bowl of water. Cut the brinjal into 2 inch long pieces & put into the bowl. Water keeps the color of brinjal intact.
Slice the shallots & chilly lengthwise & keep aside. Drain the Brinjal and keep aside.
Heat 3 sp oil in a nonstick pot. Add mustard seeds , allow them to splutter.
Add 1/4 tsp turmeric to this . Add shallots , green chilly & brinjal and 1 tsp salt to this . Saute and fry until the brinjal's colour changes to transparent .
Add a cup of water & curry leaves , close the lid , allow it to cook in medium flame.

Preparing the coconut curry paste:
While the Vegetables are cooking lets make the curry paste for it. I have already posted this method , How to make roasted Coconut Curry Paste .
Heat a pan. Roast the coconut in the pan stirring continuously.
When it changes to brown color ( don't let it burn) and well roasted, remove pan from flame, add unroasted chilly powder and saute until rawness goes ( 5 seconds not more) .
Note : Chilly powder needs only slight heat , if being kept in the heat for a while it will get burn and taste will change to a bitter taste , which can ruin the entire dish.

Let the mixture cool and grind it adding coriander powder ,Tamarind & Garlic to make a oily paste .
Add the ground curry paste to brinjal and cook until oil separates on top and the gravy thickens .

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