Tomato Eggplant Coconut Curry – Thakkali Thenga Curry

 

Tomato and eggplant cooked in roasted coconut gravy, delicious vegetarian curry... Lately, I've been making a lot of vegetarian curries (Yes, using homegrown veggies) and having them with homemade chapati or rotis. I don't seem to get bored of South Indian style vegetarian dishes. But my Man tend to always go behind non-vegetarian dishes and for that reason I've to make non-vegetarian dishes pretty much everyday. On days when I crave for a good vegetarian dish, I just ignore what my Man loves and will make a couple of vegetarian dishes and I will be seen enjoying them to the fullest. I got excited seeing the first eggplant in my veggie garden, though many flowers bloomed only a couple of them produced the eggplant, I believe it's due to lack of pollination.   Anyway, I happily picked the eggplant and decided to make a curry with it. Seeing the tomatoes sitting on counter top, I had to add them too. Eggplant and tomatoes were cooked in roasted coconut gravy, I loved this curry so much

What you will need

Grated coconut or coconut slices- 1 cup

Small pearl onions, chopped- 4

Chili powder- 1 tsp

Turmeric powder- ¼ tsp

Coriander powder- 1½ tsp

Ground cumin- ½ tsp

Oil- 1 tbsp

Mustard seeds- 1 tsp

Whole dry red chili- 2

Curry leaves- 1 sprig

Eggplant, diced- 1 medium sized eggplant

Tomatoes, cut into chunks- 5

Fresh tamarind- 2 inch slice soaked in ¼ cup water

Salt- to taste

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