Indian chef Maunika Gowardhan has released two new vegetarian coconut curry recipes that highlight the versatility of coconut in regional Indian cooking. The dishes, drawn from her latest cookbook “Curry: Recipes from Indian Home Kitchens,” showcase distinct flavor profiles from the Kutch region of Gujarat and the state of Kerala.
Both recipes rely on a coconut-based base to create rich, hearty gravies. Gowardhan notes that the Kutch region is known for its vegetable curries, and her bhagare baingan shares similarities with versions found in Hyderabad. The second dish, avial, is a traditional Keralan preparation often served at celebrations.
Spicy Kutchi Aubergine Baingan
The first recipe is a spicy aubergine baingan that combines baby aubergines with a complex paste of poppy seeds, sesame seeds, and onions. Gowardhan suggests using baby aubergines slit lengthways, though diced regular aubergines work as a substitute.
The preparation begins with soaking poppy seeds in warm water for 20 minutes. In a separate step, white onions are fried in vegetable oil until they begin to change color. Sesame seeds and grated fresh coconut are added and fried for two minutes before the mixture cools. The cooled ingredients are then blended with the soaked poppy seeds to form a smooth paste.
The gravy is built by frying sliced white onions with garlic paste, turmeric powder, Kashmiri chilli powder, and ground cumin. Pureed tomatoes are added and cooked until the oil separates from the mixture. The poppy seed paste is stirred in, followed by warm water and the aubergines. The dish simmers for 15 minutes before tamarind paste is added for acidity.
Once cooked, the curry is finished with coarsely ground black pepper, dried red chillies, and fresh curry leaves. It is garnished with coriander and served with rice or roti.
Keralan Avial Vegetable Stew
The second recipe is a spiced vegetable stew known as avial. This dish features a blend of carrots, potatoes, and French beans cooked in a coconut and ginger paste. Gowardhan recommends using a versatile potato variety such as red rooster to ensure the vegetables hold their shape during cooking.
The coconut paste is made by blending fresh coconut, chopped ginger, cumin seeds, and a green bird’s eye chilli with water. This mixture provides the foundational flavor for the stew.
Cooking starts by tempering mustard seeds, a dried mild chilli, and curry leaves in vegetable oil. Chopped onions are fried until soft, then turmeric is added along with diced carrots and potatoes. Water is poured in, and the vegetables are simmered for 10 minutes. Chopped French beans are added, and the stew cooks for another eight minutes until all vegetables are tender.
The coconut paste and black pepper are stirred in, followed by Greek yoghurt which is whisked before being added to the pan. The dish simmers for one final minute to combine the flavors. It is garnished with coriander and served immediately with rice or paratha.
Gowardhan’s book “Curry: Recipes from Indian Home Kitchens” is published by Quadrille. It is available for purchase at Guardian Bookshop.
Source: The Guardian
