Heat 1-2 tsp oil in a med-big size pan. Add coconut and fry till it becomes golden brown. Remove from fire and add chilli, coriander, turmeric powders, peppercorns, fenugreek and mustard seeds. Mix well and bring back to fire. Stir for 2-3 mins or till the raw smell of the powders go. Transfer to a plate and let it cool completely. Once cooled, grind this without water. The mixture will release oil while grinding.
Soak tamarind in 1/4 cup luke warm water for 10 mins. Squeeze the soaked tamarind to make it pulpy.
In the same pan, heat 2-3 tsp oil. Add sliced small onion. When it softens, add sliced eggplant. Cook for 5-6 mins, till it starts changing colour. Add tamarind pulp, 1/4 cup water and salt. Mix well. Cover and cook for 8-10 ins or till the eggplant is done.
Add ground coconut paste to this and mix well. Add 3/4 - 1 cup hot water, bring to boil. Reduce flame and cook for 5-7 mins. Add a pinch of asafoetida (kayam) and remove from fire.
Serve with rice.
Keep in mind that the curry tends to thicken as it rests, so adjust the qty of water accordingly. You can keep the leftovers in fridge for 2-3 days. If it becomes too thick, add some water while reheating.
This Kathirikka Theeyal was printed from https://mariasmenu.com/vegetarian/vazhuthananga-theeyal-kerala-recipe.
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