Vazhuthananga Theeyal 🍆 (Eggplant Curry)
Learn to make Vazhuthananga Theeyal, a flavorful Kerala eggplant curry with roasted coconut, spices, and tamarind. A perfect vegan dish to enjoy with rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Cooking tools:
- Blender
- Skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fine-mesh sieve
- Stove
- Serving bowl
Ingredients
- Vazhuthananga (eggplant/brinjal): 2 medium-sized (sliced)
- Grated coconut: ¾ cup
- Shallots: 6
- Garlic: 2 cloves
- Tamarind: small lemon-sized ball (soaked in warm water)
- Turmeric powder: ¼ tsp
- Red chili powder: 1½ tsp
- Coriander powder: 2 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 1 sprig
- Coconut oil: 2 tbsp
- Salt – to taste
- Water – as needed
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