Two coconut-based vegetarian curries from Kutch and Kerala

Chef Maunika Gowardhan shares two hearty vegetarian curries built on coconut gravies. The Kutchi bhagare baingan cooks baby aubergines with coconut, chilli, tamarind and curry leaves, and resembles the Hyderabadi version. The second is avial, a Keralan dish of gingery vegetables in a coconut and green chilli paste, often served at celebrations in south India.