Vazhuthanenga Theeyal | Recipes18
Eggplant in spicy roasted coconut gravy » Eggplant in spicy roasted coconut gravy
Keywords
- vazhuthanenga theeyal
- eggplant
- kerala
- recipes
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 www.recipes18.com.
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
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