Sunday, October 27, 2013

Vazhuthananga (Brinjal) Theeyal

My sis and her family were here in Doha for 2 weeks to celebrate Eid with us...and yesterday she went back to Sharjah :( really missing her little one Z (3 yrs).Actually my children are missing him even more.Any way,Alhamdulillah ,she had a nice time here(actually she was born and bought up here till some years in school).Except a few places rest all were a complete change for her...Yes,Doha has changed a lot in these years.
   Actually today's recipe is her preparation 'Vazhuthananga Theeyal'.These 2 weeks afternoon meals were no less than a 'Sadhya'.Evenings were always out Parks,Museum,Malls...along with  cakes chaats,mousses,twisters etc...2 weeks just flew away like 2 days :( but thinking positive, it was an unexpected visit :)
   Now coming to the recipe

Brinjal            4 (cut into small cubes)
Shallots          8-10 (thinly sliced)
Green chilly     2 nos (slit lengthwise)
Tamarind          lemon size
Water              1/4 +1/4 cup
Sugar              1/2 tsp
Salt                  as needed

Mustard seeds             1 tsp
Dry red chillies           2 nos.
Curry leaves             1 sprig

Oil                  2 tbsp+1tsp

Coconut grated     3/4 cup
Shallots                3-4 (roughly chopped)
Garlic                   3 cloves ( ''           ''    )
Fenugreek seeds           1/4 tsp
Red Chilly powder       1 1/4 tsp
Coriander  powder      3/4 tsp
Turmeric powder         1/2 tsp

 Method of preparation 
-Soak tamarind in 1/4 cup warm water and extract the juice.Keep this aside.
-Heat 1 tsp oil in a pan and saute the grated coconut for some time then add the shallots,garlic,fenugreek seeds and roast till the coconut turns golden brown.Now simmer the flame and add turmeric powder,chilly powder and coriander powder.Saute for 2 -3 minutes and off the flame(be careful not to burn).Once cooled  grind this into a smooth paste without adding water.
-Heat 2 tbsp oil in a cooking pan and add the mustard seeds,when it splutters add the dry chilly and curry leaves.Now add the shallots and brinjal along with green chillies.Saute for some time.Add 1/4 cup water,salt and tamarind juice.Cover and cook for sometime.
-When the brinjal is almost done add the grounded coconut,stir and mix well.Cook on low flame for 5 minutes.Lastly add the sugar and stir well.When the gravy thickens switch off the flame.
-Serve as a side dish with rice. 


  1. delicious & tempting recipe............loved it.thanks for sharing.

  2. Looks real yummy & tempting ! love the colour !

  3. Our theeyal is more like a curry this one looks so yummy.
    Sis visiting u must be so much fun, can imagine how it feels now.When a place undergoes drastic change I feel so lost even in the known areas.

  4. I can totally relate to you Ruxana.. Whenever my sisters leave from home.. I feel so bad.. Trust me I don't even feel like cooking for a day or two... A delicious and yummy theeyal dear.. Will try this definitely :-)

  5. Theeyal are my favourite, have tried Ulli theeyal, brinjal theeyal makes me drool.

  6. Your version of theeyal is thick mine will be gravy. Delicious, yes family visit makes everything nice.

  7. Sounds like you had a great time with your sister! This brinjal curry looks so good!


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