South Indian · serves 2
Coconut Baingan Curry
Fried brinjal in a coconut and jaggery gravy, finished with a mustard tadka.
Ingredients
- 500g aubergines, quartered
- 2 onions, chopped
- 100g grated coconut
- 1 tsp coriander seeds
- 5 green chillies, chopped
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 1 tbsp jaggery
- Juice of 1 lemon
- A sprig of curry leaves
- 1/4 tsp turmeric
- 1/2 tsp mustard seeds
- Oil for frying
Method
- Fry the aubergine skin-side down first, until the skin browns. Drain.
- Fry ginger, coriander seeds, chillies, garlic and onion until soft.
- Coconut, aubergine, jaggery, turmeric, salt and lemon juice. Cover and simmer until the gravy thickens around the pieces.
- Separately crackle mustard seeds and curry leaves in 2 tbsp oil and pour it over at the table. The smell is half the dish.