Thumbagayi Palya


Thumbagayi Palya

Whole eggplant/brinjal in spicy coconut
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Goa
Servings 4 people



  • Wash and clean eggplant. Just barely remove the stalks.
  • Make a cross cut at the bottom of the each eggplant.
  • Cut onion lengthwise(long thin stripes) and tomato into small pieces.
  • Grind coconut by adding water and keep aside.
  • Heat oil in a pan.
  • Add all the seasoning ingredients one by one. When mustard seeds splutter, add onions and fry till translucent.
  • Add garlic, tomatoes and whole eggplants and fry for few more minutes.
  • Add chilly powder and garam masala powder.
  • Cover the lid and let it soften a bit. Lower the flame to medium.
  • Add ground coconut and cover the lid and cook until done.
  • Add salt, jaggery and tamarind juice.
  • Simmer for few more minutes or till it gets semi liquid consistency. Add more water to get desired consistency.
Tried this recipe?Let us know how it was!

Response (2)
  1. S
    Sheena February 11, 2006

    Its very nice with Chappathi

  2. V
    Vidya October 23, 2008

    This is a nice recipe it would taste great, I will surely give it a try some time.
    I also found some interesting recipes at , may be you all can visit it.

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