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Eggplant Theeyal

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This is one of traditional dishes of Kerala. Theeyal means” burnt dish” in Malayalam, may be it got its name from fried browned coconut used in the dish. Amma used to make theeyal with bitter gourd, pearl onions and eggplant. I loved all of them, when I was young, though I preferred pearl onions and Egg plant and was not a big fan of bitter gourd. However lover the years I started liking the taste of bitter gourd. Now I absolutely love them, and I will pick them and put in my shopping cart whenever I go to Indian stores, HEB, Fiesta or any other specialty stores.
According to my view of point most of the cuisine from Kerala is simple with some spices and a sprinkling of coconut. Coconut makes everything rich, and I just can’t get enough of it. I love to make theeyal at least 3 times a month, I wish to make every week but do not have enough time to spend in kitchen with my little one tugging along. She started to be lot more demanding now, and she wants to me to pick her up always, even sleeping in my lap. Even if I put her in her crib, at time she starts screaming like something terrible has happened.
Last time when I visited Kerala, I missed mom, and while talking to my neighbor (Thankamani cheechi), talked about my craziness for theeyal and how amma used to make it. Then next day during lunch time, she brought me one sauce pan full of warm and tasty pearl onion theeyal. I loved it and asked the recipe. She told me to fry coconut along with some pearl onions it enhances the taste. After that whenever, I make started frying pearl onions along with coconut. I don’t know how to put in words about this dish, but try this at least once, if you are a fan of sweetness of coconut, tanginess of tamarind and spiciness of chili you will love it.

I made egg plant theeyal, here is the recipe.

What you need

Egg plant: 1(chopped into bite sizes)
Onion: ¼
Tamarind: Golf size soaked in water (about ½ cup of water)
Salt: 1 teaspoon
Oil: 2 tablespoon
Turmeric: ⅛ teaspoon
Water: 1 cup

For grinding

Coconut: ¾ cup (I used fresh)
Pearl onions: 3 no
Pepper corns: 6 no
Coriander seeds: ½ tablespoon
Cumin seeds: ½ teaspoon
Fenugreek seeds: ⅛ teaspoon
Red chilies: 4 no
Water: ½ cup

For tempering
Mustard seeds:¼ teaspoon
Red chilies: 2 no (cut into halves)
Pearl onions: 1
Curry leaves: 1 sprig (if using)


How I made

Dry roast coriander seeds, cumin seeds, red chilies, fenugreek seeds and pepper corns one by one it takes about 3 minutes in a medium flame.
In the same pan roast grated coconut with pearl onions until they become brown in color it takes about 7- 10 minutes. Keep aside. Once it is cooled grind into fine paste using ½ cup water.
Heat 1 ½ tablespoon of oil in a sauce pot, add chopped onion and Eggplant along with turmeric powder and ½ teaspoon of salt. Stir fry them until onion becomes translucent and egg plant become tender it takes about 7 minutes. To this add tamarind water plus ½ cup water and cook until egg plant is done well it takes about another 4 minutes.
To eggplant onion mixture add ground coconut paste along with rest of salt and cook for another 3 minutes or until it starts boiling. Adjust salt and spices, if needed add more water depending upon how much thick or thin you want the gravy.
In small pan heat rest of oil and add mustard seeds, finely chopped pearl onion and halves red chilies until mustard starts spluttering. Remove from the fire and add to the theeyal and switch off the flame.
Enjoy with rice and thoran.

Preparation time: 35 minutes
Yield: 4 serving
Verdict: Traditional dish, so it will be tasty
Will you make it again: I will.

Swathi

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  1. Kalai says

    this looks very delicious Swathi!

    Reply

  2. Subhie Arun says

    theeyal is my fav...i lov ur version....pic looks tempting..frst time here u have wonderful collection..will keep visiting..

    Reply

  3. Rainforest Gardener says

    I love the way you arrange the ingredients for us to see! I can't wait to read more of your blog as I love cooking with spices, especially in Indian Indonesian and Southeast Asian cooking. I'm still kinda new at it so your blog should help.

    Reply

  4. Gulmohar says

    theeyal is one of my fav...If I have a pappad and a few spoons of yogurt with this, I'll be the happiest person..

    Reply

  5. Tina says

    My all time fav dish...Looks yummy...

    Reply

  6. Preeti Kashyap says

    Look yummy! never tried it though, bookmarked!

    Reply

  7. Deepa G Joshi says

    slurrp, the click looks so good..not my favorite though my husband just lovesss it..

    Reply

  8. vineetha says

    Eventhough I m not a big fan of theeyal I m really really drooling over this picture:)

    Reply

  9. Sharmilee! :) says

    Theyal is a new dish to me...but looks gud!!

    Reply

  10. Sushma Mallya says

    wow this looks so delicious,would be perfect with plain rice anytime, loved the recipe of it..very nice and flavourful dish..

    Reply

  11. Pavithra Srihari says

    It looks very yummyyy ...

    Swathi, Sorry da I thought I have already informed abt the award for u in my blog. But I dont know how it got missed .
    Please collect it sweetie

    Reply

  12. Usha says

    Looks delicious !

    Reply

  13. Priya says

    Thats a fabulous dish, just love it..tempting click..

    Reply

  14. simply.food says

    This recipe looks delicious I have never cooked egg plant with tamarind.Must have asweet and tangy taste.

    Reply

  15. Swapna Sree says

    woow!!!!awesome curry..looks yummy and delicious....perfect with roti...and tempting clicks...

    Reply

  16. SathyaSridhar says

    Swathi,,,egg plant theeyal looks nice dear and sure it will taste good with the roasted ingredients,,looks nice dear and sure taste good with hot plain rice... i like theeyal with rasam rice...Rasam rice is great combo with all veg n non veg curries dear,,,

    Reply

  17. Cool Lassi(e) says

    We call this Puli Kuzhambhu dear. Looks awesome. This will go oh-so-well with Papadam or Vattral and steaming hot rice!

    Reply

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