A Traditional & Spicy Kerala Cuisine made with Eggplants. This Scrumptious gravy is made from a mixture spices and roasted coconut which gives unique aroma to this dish. This is a tasty gravy or side dish served with boiled hot rice. We also have this as side dish to Aapam, Dosa and Idli.
- Pre time: 15 mins
- Cooking time: 20 mins
- Serves: 4
Ingredients for making Kathirikkai Theeyal:
- Diced Eggplants / Brinjals 1 bowl
- Shallots / Ulli / Pearl onions / Chinna vengayam 10
- Finely chopped tomatoes from 2 tomatoes (Optional)
- Tamarind juice squeezed from a lemon size tamarind 3 cups / 500 ml
- Coriander powder 2 table spoons
- Red chilli powder 2 tea spoons
- Turmeric powder 1/4 tea spoon
- Fenugreek seeds 1/2 tea spoon
- Mustard seeds 1/2 tea spoon
- Curry leaves few
- Green chilli 1
- Freshly grated coconut 3 tb spoons
- Salt to taste
- Oil 2 tb spoons
How to make Kathirikkai Theeyal?
Wash the brinjals and dice them to small cubes and keep them aside soaking in water to prevent them becoming dark.
Peel of the shallots.
Heat a pan and dry roast the coconut in medium flame.
When it starts changing the colour add 5 baby onions and keep stirring.
When the coconut becomes golden brown keep the flame to minimum and add the coriander powder, chilli powder and turmeric powder and stir for few seconds. Immediately transfer it to a plate or bowl.
Once it becomes cool, grind it to smooth paste adding some water and keep aside.
In a wok heat oil.
Do the seasoning with mustard seeds and fenugreek seeds.
Once they splutter and fenugreek becomes brown add the slitted green chilli, remaining shallots and eggplants.
Fry till the egg plants become dull in colour.
Add the tomatoes and fry till it becomes soft.
Pour the tamarind extract and add salt.
Let it to boil till the veggies become soft.
Add the coconut paste and mix well.
Once the gravy thickens garnish with curry leaves.
Note:I added tomatoes to this gravy, so that it can also be had as side dish totis and phulkas