South Indian Baingan Curry is a delectable and comforting brinjal-based dish cooked in a rich and flavorful coconut and tamarind gravy. The unique combination of spices and the tangy tamarind create a mouthwatering taste that perfectly complements the soft and tender brinjal. This recipe is a true representation of the diverse and rich culinary heritage of South India, where coconut and tamarind are widely used ingredients, giving dishes a distinct and memorable flavor.
Assemble all ingredients together to avoid last minute rush.
Rinse the eggplant and chop in smaller pieces. Dip in water with 1 tsp salt to avoid discoloration.
Roughly chop onion, ginger, garlic, and cilantro.
Cooking
Heat a pan and add cumin seeds, fennel seeds, coconut and peanut. Dry roast all the ingredients for few seconds till aromatic. Remove from the heat and cool down.
Transfer to a blender jar and blend to a coarse powder. Keep aside.
To cook baingan, heat oil in a pan or kadai over medium flame and drop all eggplant pieces in it. Drain off the water before adding in the pan.
Add the salt as well. Cover and cook till brinjal turns tender and cooked.
Remove from the pan.
Now, for the curry, heat oil in the same pan over medium flame and add chopped ginger and garlic. You can also opt for 1 tbsp ginger garlic paste. Saute for few seconds till raw aroma goes away.
Then, add chopped onion and fry till translucent.
Add tomato puree and green chili to the pan and mix well with the onions. Mix well.
Remove from the heat and cool down. Blend to a fine paste using Blender.
After that, transfer the onion tomato paste again in the pan and add ¼ tsp turmeric powder, ¼ tsp garam masala, ½ tsp coriander powder, ½ tsp red chili powder, asafoetida and salt to taste.
Saute on the low flame till spices are cooked well and oil starts to separate from the masala.
Now, add coconut- peanut powder in the pan and mix with the onion-tomato masala. Mix very well.
Add water as per your desired consistency.
When water comes to a boiling point, add cooked brinjal pieces.
Cover and simmer over low flame for 5-6 minutes so that everything incorporates well.
Garnish with cilantro or coriander.
Serve Baingan Curry with naan, chapati, paratha or steamed rice.