Baingan Coconut Masala – A tasty main dish with rice in Konkan cuisine. Basic recipe from Konkan Cookbook by Sanjeev Kapoor !!!
Serves: 2 – 3
For the coconut paste:
6 dried red chillies
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (methi / uluva)
5 tablespoon grated coconut
½ teaspoon thick tamarind paste
In an iron karahi , dry roast dried red chillies, coriander seeds and fenugreek seeds until crisp and fragrant (approximate dry roasting time 10 – 12 minutes on a medium to low heat). Then transfer all the dry roasted ingredients with grated coconut (do not dry roast grated coconut. Grind it directly) and tamarind paste and make a smooth paste in a small mixer bowl with 2 – 3 tablespoon water. It should be a thick paste. Keep aside.
For the baingan:
1 tablespoon oil
6 garlic cloves, chopped and crushed
6 curry leaves
3 baingan / brinjal, cut into 1- inch cubes or slices (or 12 bhindis (okra) or 2 medium size potatoes)
½ cup / 100 ml / 4 oz water
½ teaspoon salt (or to taste)
Heat oil in a pan on medium heat. Add crushed garlic and fry until light golden color. Add curry leaves and fry well.
Add baingan pieces, ½ cup water (just to cover baingan) and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until baingan almost cooked.
At this stage, add coconut paste. Mix well. Cover again and cook on a low heat for another 5 – 7 minutes. Serve with rice and other accompaniments.