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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India

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

Serves 4 · 40 minutes

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.