Kerala Brinjal Theeyal (Roasted Coconut Curry)

Ingredients

• Brinjal - 4 whole
• Grated coconut - 1 cup
• Fennel seeds - 1/2 tsp
• Cloves - 2 whole
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Mustard seeds - 1/4 tsp
• Salt, to taste
• Curry leaves
• Shallots - 1 tbsp
• Coconut oil
• Water - 1/4 cup

Instructions

1. 1Trim and cut the brinjals into medium pieces so they cook evenly, then pat them dry to reduce splatter.
2. 2Heat enough coconut oil in a skillet and fry the brinjal pieces until they are light brown and tender; transfer to a plate and set aside so they keep their texture.
3. 3Dry roast the grated coconut with the fennel seeds and cloves in a pan over medium heat, stirring constantly until the coconut turns golden brown in color, then cool slightly.
4. 4Grind the roasted coconut mixture with the red chili powder, turmeric powder and coriander powder to a smooth, fine paste.
5. 5Heat a little coconut oil in a pan, add the mustard seeds and let them splutter, then sauté the shallots and curry leaves until the shallots are softened and fragrant.
6. 6Add the coconut paste to the pan with 1/4 cup of water and stir to combine, then let it cook for 2-3 minutes so the flavors meld.
7. 7Return the fried brinjal pieces to the pan, add salt to taste, gently mix to coat everything in the gravy and warm through before serving.
8. 8Serve hot with rice or roti. Optional: finish with a drizzle of coconut oil and a few extra curry leaves for aroma.