🍆 Brinjal Theeyal | Traditional Kerala Curry

A spicy, tangy, roasted coconut–based curry made with brinjal (vazhuthananga). A star dish in many Kerala homes and sometimes served in Sadya too. 🌿✨

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🛒 Ingredients

• Brinjal (small) – 3–4 (sliced)

• Tamarind – lemon-sized ball (soaked in 1 cup warm water)

• Turmeric powder – ¼ tsp

• Chili powder – 1 tsp

• Coriander powder – 2 tbsp

• Fenugreek seeds – ¼ tsp

• Coconut (grated) – 1 cup

• Shallots – 5–6

• Green chili – 2 (slit)

• Curry leaves – 1 sprig

• Mustard seeds – ½ tsp

• Coconut oil – 2 tbsp

• Salt – to taste

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👩‍🍳 Method

1. Roast coconut masala: In a pan, dry roast coconut, shallots, fenugreek seeds, chili powder & coriander powder till deep brown. Grind into a smooth paste with little water.

2. Cook brinjal: In another pan, cook sliced brinjal with tamarind extract, turmeric, green chili & salt till soft.

3. Add ground coconut paste, simmer for 5–6 minutes till oil separates.

4. Seasoning: Heat coconut oil → splutter mustard seeds → add curry leaves → pour over the curry.

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🌸 Tip

👉 The key to authentic theeyal is slow-roasting the coconut till dark brown — that’s what gives it the unique flavor!

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