{"id":18915,"date":"2014-09-11T22:05:36","date_gmt":"2014-09-12T02:05:36","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=18915"},"modified":"2015-01-14T19:09:01","modified_gmt":"2015-01-15T00:09:01","slug":"tomato-eggplant-coconut-curry-thakkali-thenga-curry","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/tomato-eggplant-coconut-curry-thakkali-thenga-curry\/","title":{"rendered":"Tomato Eggplant Coconut Curry &#8211; Thakkali Thenga Curry"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18925\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry3.jpg\" alt=\"Tomato-eggplant curry\" width=\"471\" height=\"602\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry3.jpg 471w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry3-156x200.jpg 156w\" sizes=\"auto, (max-width: 471px) 100vw, 471px\" \/><\/p>\n<p>Tomato and eggplant cooked in roasted coconut gravy, delicious vegetarian curry&#8230;<\/p>\n<p>Lately, I&#8217;ve been making a lot of vegetarian curries (Yes, using homegrown veggies) and having them with homemade chapati or rotis. I don&#8217;t seem to get bored of South Indian style vegetarian dishes. But my Man tend to always go behind non-vegetarian dishes and for that reason I&#8217;ve to make non-vegetarian dishes pretty much everyday. On days when I crave for a good vegetarian dish, I just ignore what my Man loves and will make a couple of vegetarian dishes and I will be seen enjoying them to the fullest.<\/p>\n<p>I got excited seeing the first eggplant in my veggie garden, though many flowers bloomed only a couple of them produced the eggplant, I believe it&#8217;s due to lack of pollination.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18919\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/eggplant.jpg\" alt=\"eggplant\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/eggplant.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/eggplant-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Anyway, I happily picked the eggplant and decided to make a curry with it. Seeing the tomatoes sitting on counter top, I\u00a0had to add\u00a0them too. Eggplant and tomatoes were cooked in roasted coconut gravy, I loved this curry so much and served with chapati.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18918\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry1.jpg\" alt=\"Tomato eggplant-curry\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"#rating#\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2014\/09\/Tomato-eggplant-curry3.jpg\" \/>\n<div class=\"item ERName\">Tomato Eggplant Coconut Curry &#8211; Thakkali Thenga Curry<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Curry<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For roasting coconut[\/b]<\/li>\n<li class=\"ingredient\">Grated coconut or coconut slices- 1 cup<\/li>\n<li class=\"ingredient\">Small pearl onions, chopped- 4<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Ground cumin- 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making the curry[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Whole dry red chili- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Eggplant, diced- 1 medium sized eggplant<\/li>\n<li class=\"ingredient\">Tomatoes, cut into chunks- 5<\/li>\n<li class=\"ingredient\">Fresh tamarind- 2 inch slice soaked in 1\/4 cup water<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a pan, roast the coconut along with small onions till coconut turns golden in color. I didn&#8217;t brown the coconut. (I used coconut slices, roasted till they turned golden in color)<\/li>\n<li class=\"instruction\">Add the chili powder, turmeric powder, coriander powder and ground cumin to the roasted coconut, saute for a minute.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and let cool down.<\/li>\n<li class=\"instruction\">In a blender, puree the roasted coconut with 1\/2 to 3\/4 cup water to a coarse paste. Do not puree to a very smooth paste. Keep aside.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add oil, let it turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let it splutter.<\/li>\n<li class=\"instruction\">Add dry red chilies and curry leaves, saute for a couple of seconds.<\/li>\n<li class=\"instruction\">Add the diced eggplant and tomatoes, saute for a minute.<\/li>\n<li class=\"instruction\">Pour the pureed roasted coconut, add 1\/2 cup water to thin down the gravy.<\/li>\n<li class=\"instruction\">Pour the strained tamarind juice and add salt to taste.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Open the lid, cook over low heat for a few minutes.<\/li>\n<li class=\"instruction\">Taste, add more salt if needed. If more spice is needed add more chili powder as well.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and keep it covered for sometime.<\/li>\n<li class=\"instruction\">Serve with chapati or rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2708<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tomato and eggplant cooked in roasted coconut gravy, delicious vegetarian curry&#8230; Lately, I&#8217;ve been making a lot of vegetarian curries (Yes, using homegrown veggies) and having them with homemade chapati or rotis. I don&#8217;t seem to get bored of South Indian style vegetarian dishes. But my Man tend to always go behind non-vegetarian dishes and &hellip; <\/p>\n","protected":false},"author":1,"featured_media":18917,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[348,302,404,27,22,939,467,18],"tags":[35,1022,284,1033],"class_list":["post-18915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-by-ingredient","category-curry","category-eggplant-by-ingredient","category-indian-cuisine","category-kerala-cuisine","category-pongal-recipes","category-tomato","category-vegetarian","tag-coconut","tag-curry","tag-eggplant","tag-tomato","course-curry","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/18915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=18915"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/18915\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/18917"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=18915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=18915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=18915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}