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Theeyal

21st.Century.Chef's picture
Ingredients
  Coconut 2 Cup (32 tbs), grated
  Dry red chilies 4
  Coriander seeds 1 Teaspoon
  Button onions 1 1⁄2 Tablespoon, sliced (2 Dessertspoon)
  Refined oil 3⁄4 Tablespoon (1 Dessertspoon)
  Turmeric powder 1⁄4 Teaspoon
  Brinjal 250 Gram, sliced 1 inch lengthwise
  Green chilies 6 , slit
  Curry leaves 4
  Tamarind 1 Tablespoon, the size of a lime, soaked in 1 cup water
  Water 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt To Taste
For seasoning
  Coconut oil 3⁄4 Tablespoon (1 Dessertspoon)
  Mustard seeds 1⁄4 Teaspoon
  Dried red chilies 2 , halved
  Button onions 3 , sliced
Directions

1. In a deep pan, lightly roast the grated coconut, red chillies, coriander seeds and 1 dsp button onions. Grind all the roasted ingredients to a fine paste.
2. In the same pan, heat 1 tsp oil and add turmeric powder. Saute and add the brinjal pieces, 1 dsp button onions and green chillies.
3. Strain and add tamarind water and the ground masala. Add water and salt to taste and cook over low heat till the gravy thickens.
4. In a small saucepan, heat oil and allow mustard seeds to splutter. Add the halved red chillies and the sliced button onions and pour over the curry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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