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Title: Kerala Theeyal

2 C eggplant, cut in 1-inch cubes
3 T vegetable oil
1/4 t turmeric
1/4 t chili powder
1/2 C grated unsweetened coconut, toasted
1/4 t ground black pepper
1 t salt
1 C water
1/4 C lemon juice
1 - small onion, finely chopped
1 T green pepper, finely chopped
1/8 t fenugreek seed
1/8 t mustard seed

Heat 2 tablespoons of vegetable oil and put in the eggplant cubes. Sprinkle on the turmeric and chili powder and fry for 2-3 minutes, stirring constantly.

Add the grated coconut, which has been toasted previously a golden brown in the oven, to the eggplant. Put in black pepper, salt, and water Mix well and simmer about 10 minutes.

Meanwhile, fry mustard and fenugreek seeds in the remaining tablespoon of oil until they pop. Put in the onion and brown. Add to the eggplant along with the lemon juice. Stir thoroughly and simmer another 5 minutes or until the eggplant is quite tender.


From A Taste of India
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