Ingredients:

1 small brinjal / eggplant / vazhuthananga ( about 1 1/2 cup )

3 green chilies, slit

1 tbsp ghee

3/4 cup grated coconut

1/2 tsp tsp turmeric powder

1/4 tsp cumin seeds

1 1/2-2 cup yogurt, beaten

salt to taste

1 tbsp coconut oil

3/4 tsp mustard seeds

a pinch of fenugreek seeds

2 dried red chillies, broken

3 shallots, thinly sliced

1 sprig curry leaves

Preparation:

1. Cut the brinjal into thick lengthwise pieces and keep it in bowl filled with water.
2. Grind together the grated coconut, turmeric powder and cumin seeds to a smooth paste adding little water and keep it aside.
3. Heat ghee in a pan over medium flame.
4. Squeeze well the brinjal pieces to remove the water contents and add to the pan.
5. Add slit green chillies and salt and mix everything well. Then cook covered over low flame for 2 minutes.
6. Open the lid and cook until the brinjal pieces are done. Do not overcook the pieces, they should retain their shape.
7. Then add ground coconut paste and 1/2 cup hot water and mix well and cook for 2 minutes.
8. Add beaten yogurt into this and mix well and stir continuously until heated through. Don’t allow to boil.
9. Heat coconut oil in a small pan and splutter mustard seeds and add fenugreek seeds, dry red chillies and curry leaves.
10. Add thinly sliced shallots and fry until golden brown.
11. Pour this over the pulissery and mix well and serve with rice…

Recipe Source: Yummy O Yummy