Spicy Baingan & Coconut Curry / Eggplant & Coconut Curry
Today I am here with yet another vegan super delicacy Spicy Baingan & Coconut Curry / Eggplant & Coconut Curry. A very special dish to me as I like the strong coconut flavor and the complementing heat from the green chillies. I have tried this recipe multiple times to perfect the coconut and chilly combination and now it’s time share with you all.
Spicy Baingan & Coconut Curry / Eggplant & Coconut Curry is made with strips of eggplant cooked in a aromatic coconut, tomato, coriander, chilly spice mix.
If you would like to watch the video, click the link below..
I have used strips of baingan (eggplant or brinjal) for this recipe, you can choose small eggplants for this recipe too. Traditionally smaller eggplants are used for this recipe and then they are deep fried before adding into gravy.
I did not want to deep fry eggplant (wanted to keep it healthy!), for that reason I have cut them into strips and stir fried it.
I hope you will enjoy making this dish at home and please do not forget to drop me your thoughts in the comment section below.
Spicy Baingan & Coconut Curry / Eggplant & Coconut Curry With Step By Step Photos…
1.Heat up oil and fry off dry red chilli..
2. Add asafoetida powder and cook for a minute (slow fire)..
3. Add onion and cook until soft (2 minutes)..
4.Add tomatoes …
5.Cook for 2-3 minutes..
6. Add powdered spices and for another 2 minutes..
7.Add grated coconut or dessicated coconut..
8.Keep covered and cook for 5 minutes..
9. Let it cook well and remove from fire..
9. Blend to a fine and smooth paste and set aside..
10.Heat up oil and fry off bay leaves, cinnamon, mustard seeds and cumin seeds..
11. Add eggplants and cook for a minute..
12. Add turmeric and cook for a minute on slow flame..
13. Then put the lid on cook for another 3-4 minutes..
14. Add the paste to it..
15.put the lid back on and cook on a slow flame..
16. Finish with chopped coriander..
- Eggplant – 600 gms
- Vegetable oil – 1 1/2 Tbsp
- Dry red chilly -2 each
- Asafoetida – 1 Tsp
- Onion – 1 rough cut
- Green chilly -2, chopped
- Ginger-garlic paste – 1 Tsp
- Tomato – 200 gms, rough cut
- Coriander powder – 1 Tsp
- Kashmiri red chilly -1 Tsp
- Grated coconut or dessicated coconut – 1 cup
- Cumin seeds – 1/2 Tsp
- Mustard seeds – 1/2 Tsp
- Bay leaves – 2 each
- Cinnamon stick- 1 inch
- Turmeric -1/2 Tsp
- Salt to taste
- Coriander leaves – 1 Tbsp, chopped
- Heat up sauce pan and add 3/4 Tbsp of vegetable oil into it.
- When the oil is hot, add dry red chilly and asafoetida.
- Cook for a minute, add onion.
- Let the onion become soft, add green chilly and ginger-garlic paste.
- Keep the flame slow, add tomatoes and cook for a minutes.
- Now add kashmiri red chilly and coriander powder.
- Cook for a minute and add dessicated coconut.
- Cover with a lid and cook for 5 minutes.
- Remove the lid, let the mix cool down and blend it to smooth paste.
- Heat up another vessel, add 3/4 Tbsp oil and add eggplant/baingan. Set aside.
- Sprinkle turmeric and salt, stir fry for 2-3 minutes.
- Cover with lid and cook for 3 minutes or eggplant becomes soft.
- Now pour the blended masala paste and add 1/2 a cup water if needed.
- Give it good mix, cover with lid and cook for 6-7 minutes on a low flame.
- Add chopped coriander and adjust the seasoning.
- Serve hot with rice or any Indian bread.
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