Thumbagayi Palya

Whole eggplant/brinjal in spicy coconut

Thumbagayi Palya | Pachakam

Thumbagayi Palya

Whole eggplant/brinjal in spicy coconut

Category : Vegetarian, Curries

By sonali S

Published On: 04 Sep 2002

Rating: 4
2 Votes, 2 Reviews
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20 Minutes
Served : 4
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Step 1

Wash and clean eggplant. Just barely remove the stalks.

Step 2

Make a cross cut at the bottom of the each eggplant.

Step 3

Cut onion lengthwise(long thin stripes) and tomato into small pieces.

Step 4

Grind coconut by adding water and keep aside.

Step 5

Heat oil in a pan.

Step 6

Add all the seasoning ingredients one by one. When mustard seeds splutter, add onions and fry till translucent.

Step 7

Add garlic, tomatoes and whole eggplants and fry for few more minutes.

Step 8

Add chilly powder and garam masala powder.

Step 9

Cover the lid and let it soften a bit.
Lower the flame to medium.

Step 10

Add ground coconut and cover the lid and cook until done.

Step 11

Add salt, jaggery and tamarind juice.

Step 12

Simmer for few more minutes or till it gets semi liquid consistency. Add more water to get desired consistency.


This is a nice recipe it would taste great, I will surely give it a try some time. I also found some interesting recipes at , may be you all can visit it. 1.


Its very nice with Chappathi

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