Aubergines cooked with coconut, chilli, tamarind and curry leaves, and a gingery vegetable stew with coconut and green chillies

Both 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. Continue reading…
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