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During Ganesh Chaturthi, there’s coconut everywhere at home — from all the offerings and rituals — so this season I end up cooking with coconut in some form almost every day. This is one of those dishes: vaingana nonche, a Konkani GSB brinjal curry. Boiled brinjal folded into a ground coconut-tamarind-chilli paste, finished with caramelized onion, served with soft rice bhakri.
Part of a coconut cooking series running through the festival season — everyday regional dishes, made simple.
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#KonkaniFood #CoastalCooking #GSBRecipes #RegionalFood #Coconut #ganeshchaturthibhajan
#VainganaNonche, #BrinjalCurry, #BhakriRrecipe, #BrinjalOnionCurry
