Friday, 31 August 2012

Vazhuthanangya theeyal(Brinjal Curry)

Ingredients:                                                 Quantity                                                                                   

    Vazhuthananga (Brinjal/Eggplant)     : 3 Pieces
    Shallots (Cheeriya ulli)                            :5 to 7 pieces (If not available, use 2 medium sized onion)
    Jaggery                                                          : a small pinch

For Gravy:
    Fresh grated Coconut                            : 1/2 Cup
    Cumin Powder                                          : 1/2 tsp
    Chilly powder -                                         : 2 to 3 tbsp
    Turmeric powder                                    : 1 tsp
    Corriander powder                                 : 3 tsp
    Asafoetida(Kaayam)                              :  a pinch
    Fenugreek Powder(Uluvappodi)       :  a pinch
    Water                                                            : As required

For seasoning:  
    Shallots                                                     : 2 tbsp(Finely chopped)
    Curry leaves                                             :  a Few  
    Whole red chill                                        :  2
    Mustard                                                    : 1 tsp
    Oil                                                               :  As required

  Preparation Method:                                                                                                                                
  • Clean and cut small Eggplant / Brinjal / Vazhuthananga into small/medium pieces. Slice shallets in fine pieces.
  • Take a pan, heat 1 tstp of oil, add the chopped shilots and saute it for 2mins( no need to fry it till it turns deep brown) and then add brinjal pieces, green chilly, curry leaves into the pan, keep stiring and cook it for 3-5 mins and keep it aside.
  • Soak tamarind in 1/2 cup of lukewarm water for 15-20 mins.Squeeze it well .Keep the extract aside.

 Preparing the coconut gravy:

  • In a frying pan, roast the grated coconut till it turns light brown, then add the coriander powder and again roast it for another 2 mins on medium flame. Turn off the stove and add the turmeric and chill powder and roast the entire mixture again for 2-3 mins. Note: Turning off the stove before adding turmeric and chill powder will avoid them from burning.
  • Grind the above mixture into fine paste by adding little water.
  • Add this paste into the slightly cooked Brinjal and Shallots, add Jaggery, salt, tamarind paste(Add tamarind paste as per taste lest it turns out to be to sour).
  • Cook the brinjal pieces in this paste for 5-10 minutes.
For seasoning:
  • Heat 1-2 tbsp of oil and add mustard seeds,whole red chillies, curry leaves and allow it to splutter.Add shallots, a pinch of Asafoetida,and Fenugreek powder into it and stir fry till Shalots turn golden drown. 
  • Pour this into the cooked Brinjal curry and cover it with the lid, remove it from the stove. Leave it for 5-10 mins.
  • Serve hot with rice or chapati.
Tip: Once the seasoning is added into the curry cover the dish immediately with a lid so that the dish can absorb the aroma and flavour of the seasoning.

Health Benefits:                                                                                                                                                            


  • Brinjal is a very good source of potassium and other essential minerals.It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrates metabolism.
  • Eating brinjal is an effective way of maintaining blood cholesterol levels.
  • Taking soup made of mashed brinjal and tomato (add pepper and salt to it) helps in digestion and increases appetite.
  • Brinjal effectively treats gas, congestion and phlegm. For this raost brinjal on fire, peel off the skin and just add little salt to eat for flavor and eat it.
  • Taking a mashed form of brinjal or soup adding asafetida and garlic in it helps get rid of flatulence.
  • Brinjal effectively treats enlarged spleen caused due to malaria. For this prepare soft baked brinjal, add raw sugar and eat it on empty stomach.

Important Note:

  • Avoid if you have allergic tendency.
  • Avoid eating brinjal if you have acidity problem or excess bile humor.
  • Avoid eating brinjal during pregnancy.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content.

  • Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
  • Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
  • Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.
  • Expels or kills tapeworms, lice, giardia, and other parasites.
  •  Provides a nutritional source of quick energy.
  •  Boosts energy and endurance, enhancing physical and athletic performance.
  • Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.Improves insulin secretion and utilization of blood glucose.
  • Relieves stress on pancreas and enzyme systems of the body 
        And many more 

Health Benefits  source : Google

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