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

Baingan Bartha (South Indian Eggplant with Coconut and Chili) I — a indian recipe, 6 ingredients, about 40 min.

Serves 4 · 40 min · Indian

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 2 cups paneer or yoghurt (optional) → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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).
  2. Set aside to cool.
  3. Grind the chillies, coconut, and coriander together in a food processor to form a paste.
  4. Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
  5. Mix in the coconut paste and paneer/yogurt, along with salt to taste.
  6. Serve with chapatis, dosa or rice.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0