Maunika Gowardhan Shares Vegetarian Coconut Curry Recipes

Food writer Maunika Gowardhan has shared recipes for two traditional vegetarian coconut curries: a spicy aubergine dish inspired by Gujarati and Hyderabadi flavours, and a Keralan vegetable stew typically served at celebrations.

According to published details, coconut forms the flavour base for both dishes, which highlight regional Indian culinary traditions.

Bhagare Baingan: Spiced Aubergine Curry

This dish features baby aubergines cooked with coconut, chilli, tamarind, and curry leaves.

• Base Paste: Made from soaked poppy seeds, fried white onions, sesame seeds, and grated fresh coconut blended into a smooth paste.
• Gravy and Cooking: Uses a base of tomatoes, onions, garlic paste, turmeric, Kashmiri chilli powder, and ground cumin, simmered with the aubergines before adding tamarind, black pepper, and curry leaves.
• Serving Suggestion: Garnish with fresh coriander and serve warm with rice or roti.

Avial: Spiced Vegetable Stew

Avial is a Keralan recipe featuring mixed vegetables cooked with a flavourful coconut, ginger, and green chilli paste.

• Paste: Fresh coconut blended with ginger, cumin seeds, and a green bird's eye chilli.
• Curry Base: Tempered with mustard seeds, dried chilli, and curry leaves, combined with carrots, potatoes, French beans, and finished with Greek yoghurt.
• Serving Suggestion: Garnish with coriander and serve immediately with rice or paratha.

Practical Implications and Verification

Home cooks looking to try these dishes can follow the published ingredient lists and step-by-step methods. Readers can verify the original recipes and find further details in Maunika Gowardhan's book, *Curry: Recipes from Indian Home Kitchens*, published by Quadrille.