Brinjal theeyal (Traditional kerala dish)


Brinjal sliced in to small pieces—200gm
Shallots/ kunjulli sliced- 1/2 cup
green chili -2 nos
grated coconut – 2 cups
cumin seeds -1 /4 tsp
chili powder -1 tsp
coriander powder -2 tsp
turmeric powder -1 /4 tsp
pepper powder – 1 /2 tsp
tamarind -small lemon size
Fenugreek seeds -1 /2 tsp
mustard seeds 1/2 tsp
red chili 2 nos
curry leaves a few
salt to taste
oil as needed


Heat one tsp of coconut oil in a pan. Fry coconut with few curry leaves and cumin seeds. When it turns brown, add coriander powder, chilli powder, pepper powder, and turmeric powder. Fry for a few seconds in low flame. Remove from fire. When it cools, blend this with little water. Grind it to a smooth paste.

Soak tamarind in half cup of water.

Heat 2 tbsp of oil in a pan, add mustard seeds, curry leaves, and red chillies. Allow it to splutter. Add shallots and green chillies. Stir well for a while. Now add brinjal pieces and saute for 4-5 minutes on a medium heat.  Add tamarind water and salt to it.

If necessary add some water. When the brinjal pieces are half cooked, add the ground paste to it. Simmer for further 5 minutes. When the gravy starts to thicken, remove from stove.

Serve hot with rice

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