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.
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
Ingredients for 4 servings (1.1 kg) · the original recipe
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).
Stovetop - 2
Set aside to cool.
- 3
Grind the chillies, coconut, and coriander together in a food processor to form a paste.
Food processor - 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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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