Bainay Barthad (coorgi Style Brinjal Fry)
I love Coorgi cuisine because they use very similar ingredients like us Keralites. And the use of kachampuli a tamarind extract like our kodampuli makes their curries tangy and yummy. This brinjal preparation is a wonderful. Though this recipe has more oil,it brings out the flavours of brinjal perfectly. The first time I had it in Coorg I ended up eating a whole bowl. The fact that small green or purple brinjals are used to make this curry makes it extremely delicious and though this curry uses coconut you don't feel its sharp taste all thanks to Kachampuli. This dish is a great accompaniment for rotis as well as rice.