This Vazhuthananga palu curry or brinjal in coconut gravy is a great side dish for both rice and roti…
Ingredients
1 cup vazhuthananga/brinjal(diced)
1/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 cup coconut oil
1/4 teaspoon mustard seeds
1/4 cup onion (sliced thinly)
1/2 teaspoon ginger (sliced)
5 cloves of garlic
2 green chillies (slit)
2 stalks of curry leaves
1 cup coconut milk (thick)
1 teaspoon vinegar
Salt to taste
To grind
1/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon pepper powder
A pinch of cumin seeds
1 inch piece of cinnamon
2 cardamom pods
2 cloves
How To
Marinate brinjal pieces with 1/4 teaspoon chilli powder, 1/4 teaspoon turmeric powder and salt. Keep aside for 15 minutes. Deep fry these marinated brinjal pieces in coconut oil. Drain off excess oil after frying.
Grind together all the ingredients under “To grind” and keep aside.
Heat 2 tablespoon of coconut oil in a pan. Splutter mustard seeds. Add onion, ginger, garlic, green chillies and curry leaves and saute till onions turn light brown. Add the ground spices and saute for a couple of minutes. Now add fried brinjal pieces and coconut milk and combine well. Keep on low flame till it boils. Add vinegar and required amount of salt and boil for a couple of minutes until the gravy achieves the desired consistency. Remove from fire and serve hot with roti or rice.
Source: Naadan Paachakarama Cookbook
Notes: The original vazhuthananga palu curry recipe uses two types of coconut milk, one thick and one slightly less thick. Instead of this, I have used double the amount of thick milk (maggi coconut milk powder) to reduce the cooking time….believe me, its a circus in the morning with three sets of lunch and snack bags to be packed:)
Vazhuthananga Palu Curry (Brinjal in Coconut gravy)
