Eggplant Theeyal

(Eggplant Curry)
Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian


  • 3 medium-sized Eggplants, cut an inch long (keep in water)

Step 1:

  • 1 ½ cup coconut, grated
  • ½ tsp turmeric powder
  • 1 tbsp kashmiri chili
  • 1 tbsp coriander powder
  • ½ tsp black pepper
  • 1 stalk curry leaves
  • 2 small shallots, sliced, (or 2 tablespoon Onions, sliced)
  • 1 tsp oil

Step 2:

  • 2 tbsps of oil
  • 1 tbsp ginger, minced (1 inch long)
  • 2 cloves of garlic, sliced
  • 1 medium onion, sliced
  • 3 medium green chilies, slit
  • 1 stalk of curry leaves
  • 1 cup of water
  • 2-3 tsp salt (adjust to taste)
  • 1 tbsp tamarind paste (mixed in 1 cup of water)


  • 1 tbsp coconut oil
  • ½ tsp mustard seed
  • 2 ​​​ dry red chilies, whole
  • 1 whole of curry leaves
  • ½ tsp fenugreek powder


Step 1:

  • In a frying pan, add oil.
  • And when the oil is hot, add grated coconut, 2 shallots, and curry leaves.
  • Roast until dark brown. Turn heat down to low and add turmeric powder, Kashmiri chili, coriander powder, and black pepper.
  • Mix well to incorporate the spices into the grated coconut - about 2 minutes.
  • Remove from the stove and let it cool.
  • When the coconut mixture is cool, grind it into a paste adding enough water (less than a cup).
  • Set aside.

Step 2:

  • In a pan, add 2 tablespoons of oil.
  • When the oil is hot, add minced ginger, sliced onion, garlic, slit green chilies, and curry leaves.
  • Add 3 teaspoons of salt.
  • Sauté for about 2 to 3 minutes or until slightly brown.
  • Add the cut eggplants and cook for about 5 minutes.
  • Add the tamarind water and mix well.
  • Cook for another 5 minutes.
  • Add the coconut paste into the eggplant with a cup of water.
  • Stir well.
  • Close the pan with a lid and let it boil on low heat for about 5 -8 minutes. Taste for salt.
  • Turn off the stove.

For Tempering:

  • In a frying pan, pour 1 tablespoon of oil.*
  • Add mustard seed.
  • When the mustard seeds start popping, add whole red chilies, curry leaves, and fenugreek powder.
  • Stir well and add to the Eggplant Theeyal.
  • Eggplant Theil is ready to serve.



Eggplant Theil (Theeyal) goes well with Rice and Chapati.
*I prefer coconut oil for tempering, but you can use any oil.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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