Baingan Coconut Masala (Sanjeev Kapoor's recipe)

Baingan Coconut Masala – A tasty main dish with rice in Konkan cuisine. Basic recipe from Konkan Cookbook by Sanjeev Kapoor !!!

Serves: 2 – 3

Ingredients

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

Method

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)

Method

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.