Ingredients
- 2 medium-sized (sliced) Vazhuthananga (eggplant/brinjal)
- ¾ cup Grated coconut
- 6 Shallots
- 2 cloves Garlic
- small lemon-sized ball (soaked in warm water) Tamarind
- ¼ tsp Turmeric powder
- 1½ tsp Red chili powder
- 2 tsp Coriander powder
- ½ tsp Mustard seeds
- 1 sprig Curry leaves
- 2 tbsp Coconut oil
- Salt – to taste
- Water – as needed
Directions
Vazhuthananga Theeyal is a traditional Kerala curry that showcases the versatility of eggplant (vazhuthananga). This rich and flavorful dish is made with tender eggplants cooked in a savory, roasted coconut gravy. Theeyal, a beloved dish in Kerala cuisine, is known for its unique combination of spices, which include red chili powder, coriander powder, and turmeric, all perfectly balanced with the tangy taste of tamarind. The base of the curry is enhanced by freshly roasted coconut, which gives it a creamy texture and deepens the flavors.
The dish is typically prepared by sautéing the eggplants in coconut oil until they are soft, then simmering them in the spice-laden coconut gravy. The addition of tamarind gives the curry a slightly sour note, complementing the earthy flavors of the eggplant. Seasoned with mustard seeds, curry leaves, and a dash of coconut oil, Vazhuthananga Theeyal offers an aromatic and comforting experience.
This curry is a staple in Kerala homes, especially during festive occasions and family meals. It pairs perfectly with hot rice and is often served alongside other dishes in a traditional Kerala sadya (feast). Vazhuthananga Theeyal is a great vegan option, providing a healthy and satisfying meal that is full of flavor without any heavy ingredients.
Whether you’re new to South Indian cuisine or a long-time lover of its bold flavors, this Kerala eggplant curry is sure to be a crowd-pleaser, offering a taste of tradition in every bite.
Here’s an approximate nutritional breakdown for Vazhuthananga Theeyal (per serving, based on standard ingredients):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150–200 kcal |
| Protein | 2–3 g |
| Carbohydrates | 15–20 g |
| Fiber | 4–5 g |
| Sugars | 4–5 g |
| Fat | 12–15 g |
| Saturated Fat | 7–8 g |
| Cholesterol | 0 mg |
| Sodium | 300–400 mg |
| Potassium | 500–600 mg |
| Vitamin A | 2–4% DV |
| Vitamin C | 10–15% DV |
| Calcium | 3–5% DV |
| Iron | 6–8% DV |
Disclaimer: The nutritional information provided for this recipe is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on ingredient brands, preparation methods, and portion sizes. For more accurate nutritional information, we recommend consulting a registered dietitian or using a detailed nutrition calculator.
Steps
1 Done | Roast & GrindDry roast grated coconut with a few shallots until golden brown. Add chili and coriander powders, roast briefly, then grind to a paste. |
2 Done | Cook BrinjalIn a pot, add sliced brinjal, turmeric, salt, and tamarind water. Cook until soft. |
3 Done | CombineAdd the roasted coconut paste to the cooked brinjal. Simmer for 5–10 mins. |
4 Done | SeasoningHeat coconut oil, splutter mustard seeds, fry shallots, garlic, and curry leaves. Add to the curry. |
5 Done | ServeServe hot with steamed rice. |
