Thumbagayi Palya

by sonaliS
Whole eggplant/brinjal in spicy coconut
Print Recipe
Votes: 2
Rating: 4
You:
Rate this recipe!
Cuisine Goa
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Goa
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash and clean eggplant. Just barely remove the stalks.
  2. Make a cross cut at the bottom of the each eggplant.
  3. Cut onion lengthwise(long thin stripes) and tomato into small pieces.
  4. Grind coconut by adding water and keep aside.
  5. Heat oil in a pan.
  6. Add all the seasoning ingredients one by one. When mustard seeds splutter, add onions and fry till translucent.
  7. Add garlic, tomatoes and whole eggplants and fry for few more minutes.
  8. Add chilly powder and garam masala powder.
  9. Cover the lid and let it soften a bit. Lower the flame to medium.
  10. Add ground coconut and cover the lid and cook until done.
  11. Add salt, jaggery and tamarind juice.
  12. Simmer for few more minutes or till it gets semi liquid consistency. Add more water to get desired consistency.
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2 comments

curryadmin
Sheena February 11, 2006 - 12:00 am

Its very nice with Chappathi

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curryadmin
Vidya October 23, 2008 - 12:00 am

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 http://hungryzone.com , may be you all can visit it.
1. http://www.globalrapidinfo.com/article_a.php?cid=C-20080630164757-xLjrJKHMbkcAN&cat=RQiFkSrBgsQM

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