Vazhuthanaga Theeyal/ Brinjal Theeyal

Brinjal: 3 cut in medium sized pieces 

Button onion: a handful

Green Chillies: 3 slit

Turmeric Powder: 1/4 tsp

Chilly powder: 1/2 tsp

Coriander Powder: 1 heaped tsp

Tamarind: lime sized

To Roast and grind

Coconut grated: 3/4 cup

Dried Red chilly: 2

Ginger chopped: 1/2 inch

To temper

Coconut oil: 2 tsp

Mustard: 1/2 tsp

Curry leaves: 1 sprig

Dry roast the grated coconut, dried red chillies and ginger over a low flame till the coconut becomes brown making sure it doesn't burn.

When it cools, grind to a very smooth paste. Oil will ooze out of the coconut, so no need to add water, but if it is absolutely necessary add 1 or 2 tbsp water.

Heat Oil in a kadai and saute the onions and green chillies for 2 minutes on low flame.

Now add the chopped brinjal and saute again for 2 minutes.

Add the chilly powder, turmeric powder and coriander powder and saute till the raw smell is gone.

Pour a cup of water and let the brinjal get cooked.

Now add the tamarind water and let it come to a boil.

Add the coconut paste and when it boils along the edges, take off fire.

Splutter mustard, curry leaves in coconut oil and pour it over the Theeyal.