Baingan Bartha (South Indian Eggplant with Coconut and Chili) I
Vegetarian 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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Set aside about 40 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Baingan bartha is commonly produced with coriander (seeds) and/or cilantro (leaves, from the same plant, and thus sometimes confusingly called coriander as well).
Adapted from the source recipe's notes.Method
- 01
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).
- 02
Set aside to cool.
- 03
Grind the chillies, coconut, and coriander together in a food processor to form a paste.
- 04
Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
- 05
Mix in the coconut paste and paneer/yogurt, along with salt to taste.
- 06
Serve with chapatis, dosa or rice.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Mike130012; view original image record .
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