Bharil Vaingan (Vegan Eggplant Coconut Curry)

We Konkanis love coconut, be it breakfast like GoDa Phovu or a curry like this one. The mild flavor of Udid Methi, as said in Konkani is the highlight of this eggplant curry.
This no onion garlic recipe is a tasty delight for both vegans and vegetarians.

Ingredients:
Baby Eggplants/Brinjals/Vaingan/Baingan/Vangi - 8
Grated Coconut - about 1 1/2 cup
Dry Red Chillies - 5
Turmeric/Haldi - 1/4 tsp
Tamarind - about 1/2 tsp
Jaggery/Gud/Gul - 1/2 tsp
Urad Dal/Split Black Gram - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Salt
Oil

How to cook Eggplant Coconut Curry:

• Grind coconut, dry red chilies, turmeric, tamarind, salt, jaggery to a coarse paste, adding little water. Add jaggery and tamarind to suit your taste. You can use red chili powder if red chilies are not available.
• Slit the eggplants forming a '+' sign and stuff them with the ground coconut paste. Save the leftover stuffing.

• Heat about 1 tsp oil in a pan. Add urad dal, fenugreek seeds, mustard seeds and asafetida. When mustard seeds pop, add stuffed eggplants and sauté for few minutes.
• Add the leftover stuffing to the pan. Cover and cook till eggplants turn soft. Add water if required.

Serve Stuffed Brinjals Curry with rice and/or chapati.