Vazhuthanenga Theeyal | Recipes18

Ingredients

• 350 grams Brinjal/ Vazhuthanenga/ Eggplant, sliced in inch long pieces
• 1 cup Desicated Coconut
• Coconut Oil
• 2 Sprigs Curry Leaves
• 3/4 teaspoon Mustard Seeds
• 1 pinch Fenugreek Powder
• pinch Asafoetida (Kaayam)
• 1/2 teaspoon Ginger, grated
• 3 cloves Garlic
• 6 Shallots (Kunjulli)
• 3 Dry whole red chilly
• 1/2 teaspoon Pepper
• 1/4 teaspoon Turmeric Powder
• 2 teaspoons Coriander Powder
• 1 1/2 teaspoons Red Chilly Powder
• 1 Tamarind, lemon sized ball, pulp extracted
• Salt