Tomato Eggplant Coconut Curry - Thakkali Thenga Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
Ingredients
For roasting coconut
  • 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
For making the curry
  • 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
Instructions
  1. In a pan, roast the coconut along with small onions till coconut turns golden in color. I didn't brown the coconut. (I used coconut slices, roasted till they turned golden in color)
  2. Add the chili powder, turmeric powder, coriander powder and ground cumin to the roasted coconut, saute for a minute.
  3. Remove the pan from the heat and let cool down.
  4. In a blender, puree the roasted coconut with ½ to ¾ cup water to a coarse paste. Do not puree to a very smooth paste. Keep aside.
  5. Soak tamarind in lukewarm water for 5 minutes, squeeze the tamarind in water with your hand and drain the juice. Discard the skin and seeds.
  6. Place a saucepan over medium heat, add oil, let it turn hot.
  7. Add mustard seeds, let it splutter.
  8. Add dry red chilies and curry leaves, saute for a couple of seconds.
  9. Add the diced eggplant and tomatoes, saute for a minute.
  10. Pour the pureed roasted coconut, add ½ cup water to thin down the gravy.
  11. Pour the strained tamarind juice and add salt to taste.
  12. Cover the pan with its lid and cook over medium heat for a few minutes till the eggplant and tomatoes have cooked. Do not over cook the veggies.
  13. Open the lid, cook over low heat for a few minutes.
  14. Taste, add more salt if needed. If more spice is needed add more chili powder as well.
  15. Remove the pan from the heat and keep it covered for sometime.
  16. Serve with chapati or rice.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/tomato-eggplant-coconut-curry-thakkali-thenga-curry/