Maunika Gowardhan’s bhagare baingan , or aubergines cooked with coconut, chilli, tamarind and curry leaves. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. View image in fullscreen Maunika Gowardhan’s bhagare baingan , or aubergines cooked with coconut, chilli, tamarind and curry leaves. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Vegetarian food and drink Vegetarian coconut curry recipes: Maunika Gowardhan’s spicy aubergine baingan and spiced vegetable stew Aubergines cooked with coconut, chilli, tamarind and curry leaves, and a gingery vegetable stew with coconut and green chillies
Prefer the Guardian on Google B oth these hearty curries use coconut as part of their base gravy. The region of Kutch in Gujarat is brimming with vegetable curries, and the bhagare baingan features many classic Kutchi ingredients; it has several similarities to the Hyderabadi version, too. I’ve used baby aubergines, but if need be you can use regular diced aubergines instead. Avial , meanwhile, is often served at celebrations in south India, and this version is a Keralan recipe made with a flavourful coconut paste.
For the paste 1 tbsp poppy seeds 2 tbsp vegetable oil 90g finely chopped white onion 1 tbsp sesame seeds 1 tbsp grated fresh coconut
For the gravy 160g fresh tomatoes 4 tbsp vegetable oil 150g thinly sliced white onions 5 garlic cloves , peeled and ground to a paste ¼ tsp turmeric powder 1 tsp kashmiri chilli powder 2 tsp ground cumin Salt , to taste 8-10 baby aubergines , slit open lengthways 1½ tsp tamarind paste ½ tsp coarsely ground black pepper 2 mild dried red chillies 12 fresh curry leaves Coriander , to garnish Rice or roti , to serve
For the paste, soak the poppy seeds in 70ml warm water 20 minutes. Meanwhile, put the oil in a small frying pan on a medium heat, then fry the onions for eight or nine minutes, just until they start to change colour. Add the sesame seeds and grated fresh coconut, and fry, stirring, for two minutes. Take off the heat and leave to cool to room temperature. Once cooled, stir in the poppy seeds and their soaking liquid, then blitz the lot to a smooth paste.
Meanwhile, put the tomatoes in a blender and blitz to a smooth puree. In a large, heavy-based frying pan for which you have a lid, heat the oil over a medium heat, then add the onions and fry, stirring regularly, for 17-18 minutes, until softened and lightly browned. Add the garlic paste, fry for 20 seconds, then stir in the turmeric, chilli powder and cumin, and fry, stirring for a few seconds, until fragrant.
Add the pureed tomatoes and fry, stirring, for five minutes, until the mix splits and the oil leaves the side of the pan. Add the ground poppy seed and onion paste and fry, stirring continuously, for four minutes. Pour in 350ml warm water, season with salt to taste, then stir in the aubergines, cover and simmer on a low heat for about 15 minutes, stirring once halfway through. Add the tamarind paste and simmer for a further five minutes.
Take off the heat and stir in the black pepper, whole dried red chillies and curry leaves. Garnish with coriander and serve warm with roti or rice.
View image in fullscreen Maunika Gowardhan’s avial , or vegetable stew with coconut ginger curry leaves and green chillies. Prep 20 min Cook 40 min Serves 4
For the paste 200g grated fresh…