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Baingan Bartha (South Indian Eggplant with Coconut and Chili) I
Baingan bartha is an eggplant (aubergine) dish much loved all over India. This southern version of the dish is very different from northern varieties, and well suited to the cuisine of the region.
Ingredients
- eggplant (aubergine), 1 pound / 450 kg1 ea.
- green chillies, as desired2–6
- fresh ground coconut, fresh ground1 cup
- fresh coriander leaves (cilantro), chopped1 cup
- paneer or yoghurt, optional2 cup
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Roast the eggplant directly over a low flame. Don't be afraid to set it right on the gas burner, turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15–20 minutes).
Set aside to cool.
Grind the chillies, coconut, and coriander together in a food processor to form a paste.
Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
Mix in the coconut paste and paneer/yogurt, along with salt to taste.
Serve with chapatis, dosa or rice.
