Maunika Gowardhan’s Vegetarian Coconut Curry Recipes: Spicy Aubergine Baingan and Keralan Avial Stew

Indian food writer Maunika Gowardhan shares two hearty vegetarian curries that use coconut as the base. The first is bhagare baingan, a spicy aubergine curry from the Kutch region of Gujarat, featuring baby aubergines cooked with coconut, chilli, tamarind and curry leaves. Gowardhan notes it shares similarities with the Hyderabadi version and suggests regular diced aubergines can be used if baby ones are unavailable. The second recipe is avial, a Keralan vegetable stew often served at celebrations in south India, made with a flavourful coconut paste and green chillies. Both dishes showcase the versatility of coconut in Indian cooking, offering rich, comforting flavours for vegetarians and curry lovers alike. These recipes provide an accessible way to explore regional Indian cuisine at home.