B oth these hearty curries use coconut as part of their base gravy. The region of Kutch in Gujarat is brimming with vegetable curries, and the bhagare baingan features many classic Kutchi ingredients; it has several similarities to the Hyderabadi version, too. I’ve used baby aubergines, but if need be you can use regular diced aubergines instead. Avial , meanwhile, is often served at celebrations in south India, and this version is a Keralan recipe made with a flavourful coconut paste.

Bhagare baingan , or aubergines cooked with coconut, chilli, tamarind and curry leaves (pictured top)

Prep 15 min

Cook 1 hr 30 min

Serves 4

For the paste

1 tbsp poppy seeds

2 tbsp vegetable oil

90g finely chopped white onion

1 tbsp sesame seeds

1 tbsp grated fresh coconut

For the gravy

160g fresh tomatoes

4 tbsp vegetable oil

150g thinly sliced white onions

5 garlic cloves , peeled and ground to a paste

¼ tsp turmeric powder

1 tsp kashmiri chilli powder

2 tsp ground cumin

Salt , to taste

8-10 baby…