BINI ZACHARIA AYYANETH

An easy-to-prepare theeyal without coconut.

I learnt this recipe from my grandmother. Like all grandmothers, she was an expert cook. This is quick and tasty way to prepare theeyal.

Cooking instructions

Heat two tbsp oil in a frying pan. Add black gram; fry till light brown. Then add sliced big onions. When it turns pink, add chopped bringal, tomatoes, green chilies, ginger and fry until it turns golden brown.

Turn the flame to low. Soak coriander powder, chilly powder and turmeric powder in a little water and pour in to the frying pan. Fry until the oil surfaces. (Add some more oil if the mix sticks to the pan). Now add one or two glasses water. Cover the pan and cook for four to five minutes. Season with a little salt and sugar.

Meanwhile squeeze the tamarind into half glass of water and then pour it into the curry and bring to a boil. Heat one tbsp oil in another pan and add mustard seeds. Then add sliced small onions and curry leaves and fry until light brown. Add it to the curry. Serve hot with rice or chapattis.

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  • IngredientsTender brinjal: 4 (chopped medium sized)
    Big onions: 2 (sliced lengthwise)
    Green chilly: 2 (split half lengthwise)
    Tomato (optional): 2 (chopped fine)
    Ginger: 1 inch piece (chopped)
    Black gram: 2 tsp
    Coriander powder: 2 tbsp
    Chilly powder: 1 tbsp
    Turmeric powder: 1 tsp
    Mustard seeds: 2 tsp
    Coconut oil: 3 tbsp
    Sugar: 1 tsp
    Salt: to taste
    Curry leaves

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