Cookbook:Baingan Bartha (Southern)
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| Baingan Bartha (Southern) | |
|---|---|
| Category: | Indian recipes |
| Servings: | 4 |
| Time: | 40 minutes |
| Difficulty: |  |
Cookbook | Recipes | Indian Cuisine | Vegetarian
Baingan bartha is an eggplant (aubergine) dish much loved all over India. This southern version of the dish is much different from northern varieties, and well suited to the cuisine of the region.
[edit] Ingredients
- single (1 pound) eggplant (aubergine)
- 2-6 green chillies, as desired
- 1 cup fresh ground coconut
- 1 cup chopped fresh coriander (cilantro)
- 2 cups curd (or yoghurt)
- salt to taste
[edit] Procedure
- 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).
- Set aside to cool.
- Grind the chillies, coconut and coriander together in a food processor to form a paste.
- Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
- Mix in the coconut paste and then curds, along with salt to taste.
Serve with chapatis, dosa or rice.
[edit] Warnings
Baingan bartha is commonly produced with:
- coriander (seeds)
- cilantro (leaves, from the same plant, and thus sometimes confusingly called coriander as well)
- both coriander and cilantro
The "1 cup chopped" in this recipe is suggestive of cilantro, but this is not at all certain.
