Baingan Bartha: A Traditional South Indian Eggplant Dish with Coconut and Chili

Baingan Bartha is a beloved eggplant dish from India. This South Indian version stands out with its unique flavours. It combines roasted eggplant with coconut and chillies. The dish is vegetarian and gluten-free, making it a healthy choice. It pairs well with chapatis, dosa, or rice. Let's explore how to make this delightful dish.

• 1 pound (450 grams) 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

• Gas burner
• Food processor

Procedure

1. Roast the eggplant directly over a low flame. Place it on the gas burner and turn it regularly until the skin is blackened and brittle, and the flesh is soft. This takes about 15-20 minutes.
2. Set the roasted eggplant aside to cool.
3. Grind the chillies, coconut, and coriander together in a food processor to form a paste.
4. Peel off the eggplant skin and mash the flesh into a uniform pulp by hand.
5. Mix in the coconut paste and paneer/yoghurt, along with salt to taste.
6. Serve with chapatis, dosa, or rice.

Nutritional Values

This recipe is versatile. You can adjust the number of chillies based on your spice preference. The optional addition of paneer or yoghurt adds creaminess. Enjoy this South Indian Baingan Bartha as part of your meal for a burst of flavour and nutrition.