A tasty side dish with rice in Kerala cuisine !!
For the coconut mixture ( thenga thirummiyathu ):
1/2 cup ( 5 tablespoon ) grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder
6 cloves garlic, chopped and crushed
Mix all the ingredients together and keep aside.
1 tablespoon oil
½ teaspoon mustard seeds
¼ teaspoon jeera (cumin seeds)
¼ teaspoon urad dal
1 onion, finely sliced
3 - 4 medium size vazhuthananga (brinjal / baingan), cut into cubes
¾ teaspoon salt (or to taste)
2 tablespoon water
Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 2 minute or until they turn brown.
Add sliced onion and fry till golden color.
Add vazhuthananga pieces and sprinkle 2 tablespoon water. Cover with a lid and cook on a low heat for 8 minutes until tender. Now add grated coconut mix and salt to taste. Mix well, cover and cook again for 7- 8 minutes until done and water dries up. Serve as a side dish with rice / fish curry meals.