Wednesday, October 15, 2008

Vazhuthananga (Brinjal) Theeyal


  • Vazhuthananga (Brinjal)1 cup
  • Coconut 1/2 grated
  • Dry chilly 5 to 6
  • Shallots 4 to 5
  • Garlic 4 to 5
  • Chilly 3 to 4
  • Tamarind paste 2 tbsp
  • Turmeric pdr 1/2 tsp
  • Corriander pdr 1 tsp
  • Chilly pdr 2 tsp
  • Sugar 1/4 tsp
  • Curry leaves
  • Mustard
  • Water
  • Salt
  • Oil
Clean and cut vazhuthananga into med pieces. Add sliced shallots, green chilly, curry leaves, salt and water into vazhuthananga and cook well. Keep it aside.

Roast together grated coconut, finely sliced shallots, garlic, dry chilly and curry leaves well till it turns golden brown colour. [Grate the coconut evenly. If you feel that the pieces are not even, grind it once in a mixer or blender to get even pieces. This is to help the grated coconut roast evenly.] Reduce the heat and add chilly, turmeric and corriander pdr into the roasted coconut and mix well. Stir it for 5 minutes. Grind it well into a thick paste without adding water.

Add this grounded paste and tamarind juice or paste into cooked vegetable and mix well. Boil it for few minutes. Add sugar into it and stir well. Remove it from heat. Season it with mustard, shallots and curry leaves.

View blog reactions


  1. hi tina,
    yummy pic..thats different..never had theeyal of brinjal..

  2. Hi Tina,
    I tried your Theeyal recipe yesterday..
    Added some more veggies besides brinjal, and used a little less tamarind..... Theeyal came out real well.. Thanks Tina, Keep up the good work......:)


  3. hi da..

    Nice pic dear ..
    Yesterday i tried vendakka theeyal...It came out well

  4. Hi Tina,
    I love most of your recipes.Very impressive and appetizinf pictures!But would like to correct this recipe. I hope you take it possitive! Please bare with me for the corrections(have no intenetion to hurt you girl)...its simply because I love ur recipes and i love thiyyal!Below are the corrections:
    1)The traditional preparation of thiyyal doesnot contain garlic.
    2)Also SAUTE the chopped vazhuthananga sliced shallots, green chilly, curry leaves, salt instead of cooking them in water and keep aside when brinjal is cooked.
    3)Add very little fenugreek seeds while frying the coconut which gives an awesome aroma.

    Warm Regards,