We can make curries using avocado oil too! Don’t have any doubts about that. Like this scrumptious aubergine curry. Warm, comforting and creamy, this Maharashtrian delicacy otherwise known as Bharli Vangi is just the thing you need on cold nights. Vegan and sans any cream, this is a bowl of pure comfort. The fact that it is fried in avocado oil just makes the whole dish even lighter!
Why Avocado Oil?
The avocado oil is rich in Omega 3 and monounsaturated fats, that can help to lower low “bad” cholesterol levels.
- 7-8 baby aubergines/ brinjals
- 1 onion chopped
- 1-inch ginger
- 2 green chilli
For the masala:
- ½ cup fresh coconut, grated
- ¼ cup roasted peanut
- 2 tbsp Goda masala
- 2 tsp Kashmiri red chilli powder
- Salt as needed
- 3 tbsp tamarind pulp (freshly squeezed)
- 1 tsp jaggery grated
For the tempering:
- 3-4 tbsp Avocado Oil
- 1 pinch hing or asafoetida
- 1 tsp mustard seeds
- 2 stalks of curry leaves
HOW TO MAKE IT
Time taken: 40 mins
- Start by washing the brinjals and slitting them into four. Make sure you keep the stalk intact.
- Now grind everything mentioned under masala with a little water till completely smooth. It should not be grainy to the touch. Taste and adjust tamarind or salt as needed.
- Stuff the slit brinjals with some of this masala.
- Now heat Avocado Oil in a pan. Once hot, add mustard seeds and let it pop, add hing and curry leaves.
- Now add the brinjals and cook on medium high till lightly seared for about 3-4 mins. Add the remaining masala with about 1 cup of water, bring to a boil.
- Then cover the pot and simmer on low for 12-15 mins till the gravy thickens and the brinjals are absolutely soft and tender.
- Serve garnished with chopped fresh cilantro and hot parathas.