Baingan Bartha (South Indian Eggplant with Coconut and Chili) I

Name: Baingan Bartha (South Indian Eggplant with Coconut and Chili) I
Total time: 40 min
Yield: 4 servings
Ingredients: 1 ea. (1 pound / 450 kg) eggplant (aubergine); 2–6 green chillies, as desired; 1 cup fresh ground coconut; 1 cup chopped fresh coriander leaves (cilantro); 2 cups paneer or yoghurt (optional); Salt to taste

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.

40 min · serves 4

Ingredients

1 ea. (1 pound / 450 kg) eggplant (aubergine)
2–6 green chillies, as desired
1 cup fresh ground coconut
1 cup chopped fresh coriander leaves (cilantro)
2 cups paneer or yoghurt (optional)
Salt to taste

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.

More recipes with eggplant, chile peppers, coconut or cilantro

Adapted from “Baingan Bartha (South Indian Eggplant with Coconut and Chili) I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.