Directions

1. 1. Heat little oil in a 'kadai' and fry red chillies, coriander seeds, urad dhal until it turns golden in colour and then powder it in a mixie.
2. 2. Heat little oil in a non-stick 'kadai' and fry the brinjal pieces until complete moisture is evaporated and brinjals turns to dark colour.
3. 3. Remove excess oil after frying.
4. 4. Add the fried pieces to the powdered ingredients along with soaked tamarind, salt and diced onion.
5. 5. Pound together to a coarse paste.
6. 6. Season mustard in hot oil and mix with thuvayal.
7. 7. Variations: Following the above method many other thuvayals can be prepared. Use any one of the following
8. 8. Vegetables - Ladies finger, snake gourd, ridge gourd, tomato (ripe / raw) and wood apple. While frying ladies finger add 1 teaspoon. Of curds to prevent it sticking to each other.