Friday, 24 August 2012

Theeyal - a spicy aubergine curry with onions, tamarind and coconut | Kukskitchen


1. Aubergine - 300g / 2-3 cups
    Shallots/ onions - 1/2 cup
    Turmeric - 1/4 tsp
    Green chilli - 2
    Curry leaves - 2- 3 sprigs
2. Grated coconut - 1 cup
    shallots/onion - 1/2 cup
    curry leaves - 2- 3 sprigs
3. Turmeric - 1/4 tsp
    Coriander powder - 2 tsp
    Chilly powder - 2 tsp
4. Tamarind paste - 2 tbsp
5. Red chilli - 2
    Mustard seeds - 1 tsp
    Oil - 2 tbsp


- Cook aubergine cut in to medium chunks in enough water and rest of ingredients of (1) till soft.
- Meanwhile dry roast (2) till coconut turns brown shaking the pan constantly to get an even colour. 
- Dessicated coconut is faster to get roasted. :)
- Mix (3) in to the pan and stir for another minute over low heat. 
- Grind this coconut mix to a coarse paste with as little water as permitted by ur blender.
- Once your aubergine is cooked add the coconut paste together with tamarind to it and let it boil.
- Add final tadka by adding dried chilli and mustard seeds to hot oil. Once the mustard seeds start to splutter, remove from heat and tip it over to ur theeyal.

Enjoy this spicy veg curry with par boiled rice. Yummmm!

Sherin Deepu


  1. Hi, First time here.
    Nice recipe. Following you! :)

    1. Thanks for visiting Rev. Pls do come again.

  2. Theeyal looks so yummy.

    1. thanks Shobha. It is one of my favourites too. :), come again


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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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