Brinjal: 3 cut in medium sized pieces
Button onion: a handful
Green Chillies: 3 slit
Turmeric Powder: 1/4 tsp
Chilly powder: 1/2 tsp
Coriander Powder: 1 heaped tsp
Tamarind: lime sized
To Roast and grind
Coconut grated: 3/4 cup
Dried Red chilly: 2
Ginger chopped: 1/2 inch
Coconut oil: 2 tsp
Mustard: 1/2 tsp
Curry leaves: 1 sprig
Dry roast the grated coconut, dried red chillies and ginger over a low flame till the coconut becomes brown making sure it doesn't burn.
When it cools, grind to a very smooth paste. Oil will ooze out of the coconut, so no need to add water, but if it is absolutely necessary add 1 or 2 tbsp water.
Heat Oil in a kadai and saute the onions and green chillies for 2 minutes on low flame.
Now add the chopped brinjal and saute again for 2 minutes.
Add the chilly powder, turmeric powder and coriander powder and saute till the raw smell is gone.
Pour a cup of water and let the brinjal get cooked.
Now add the tamarind water and let it come to a boil.
Add the coconut paste and when it boils along the edges, take off fire.
Splutter mustard, curry leaves in coconut oil and pour it over the Theeyal.