INGREDIENTS:
- Egg plant - 1 cut into medium bit pieces
- Carrot - 1, cut in to 1" thin pieces
- Tomato, diced - 1
- Onion, sliced - 1, small
- Grated Coconut-1/2 cup
- Red Chilly Powder – 1/2 tsp
- Coriander Powder- 1 tsp
- Cumin Powder -1/4 tsp
- Pepper Powder -1/4 tsp
- Turmeric Powder-1/4 tsp
- Asafoetida(Kaayam)- a pinch
- Fenugreek Powder(Uluvappodi)- a pinch
- Mustard Seeds - 1/2 tsp
- Curry Leaves - a few
- Whole red chillies - 2
- Salt - to taste
- Oil - as needed
- Heat 1 tsp of oil in a small pan and saute coconut till light brown.
- Add chilly powder,coriander powder,cumin powder,pepper powder and turmeric powder and stir fry till it gives an aroma.
- Be sure to simmer it, thus preventing masalas from getting burned.Keep aside and cool.
- Grind it to a smooth fine paste.
- Heat 2 tsp of oil in a medium pan and splutter mustard seeds.
- Then add curry leaves and whole red chillies and allow it to splutter.
- Now add sliced onion,asafoetida,salt and fenugreek powder into it .Stir well.
- Add sliced onion and saute well.
- Add sliced green chillies in it add saute well.
- Add diced tomato and saute well. Do not add water in it.
- Add salt and cook on a low flame, saute well till onion become translucent.
- Then add Eggplant pieces, Carrot pieces and saute for 4-5 minutes on a medium heat.
- Cover pan with a lid and allow the vegetables to cook for few minutes. If necessary add water.
- When the vegetables are are well done,add the ground paste into it and simmer for furthur 4-5 minutes.
- Serve Eggplant teeyal hot with rice.
