Skip to content

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.

Source and licence

"Baingan Bartha (South Indian Eggplant with Coconut and Chili) I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Baingan_Bartha_(South_Indian_Eggplant_with_Coconut_and_Chili)_I, revision 4629607), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Baingan_Bartha_(South_Indian_Eggplant_with_Coconut_and_Chili)_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4629607

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

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.