This creamy curry showcases Kerala's love for coconut and brinjal. Small purple brinjals are used for their sweet flavor. Fun fact: The dish is traditionally cooked in earthen pots for earthy aroma. The coconut milk mellows the brinjal's bitterness. Modern versions might add raw mango for tang. Perfect with appams or red rice. The curry leaves not only flavor but aid digestion. A Syrian Christian specialty often served with fish curry. The slow simmering allows flavors to meld beautifully.