Wednesday, December 8, 2010

Vazhuthananga Theeyal (Eggplant / Brinjal in roasted Coconut Gravy)


I found this pale green brinjal (like the one that we get in Kerala) in the grocery store here and grabbed one bagful for a theeyal. Just like any other theeyal, brinjals are cooked in tamarind juice along with ground roasted coconut and spices for making this delicious side dish.
Recipe Courtesy: Annita's My Treasure...My Pleasure

10 comments:

divya said...

Wow, that looks superb !!!

Padhu said...

Looks yummy!

Kairali sisters said...

its my fav too, but manu doesnt like varutharacha gravies :-(

Suja Sugathan said...

Love vayuthananga theeyal..yummy side dish.

Priya said...

Theeyal looks extremely inviting..

Priya (Yallapantula) Mitharwal said...

wow, I am loving this gravy, looks mouth watering.

kothiyavunu.com said...

Reminds me of my BIL his fav..Looks delicious deepa.

Gulmohar said...

Love all kinds of theeyal..`and this looks perfect..
It takes a while for the comment window to open whenever I come to your site. Has anyone else complained of this before?

Indian Cuisine Blogroll said...

Divya, padhu, suji, suja, priya, priya, sangi, nami...thanks for your support...

Nami, I don't know why it is like that...thanks for letting me know..i'll look into it...

Anonymous said...

The above recipe picture has been copied, edited and posted in
http://www.pachakam.com/recipe.asp?id=%202464