Baingan Bartha (South Indian Eggplant with Coconut and Chili)
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Baingan Bartha (South Indian Eggplant with Coconut and Chili) I" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Baingan_Bartha_(South_Indian_Eggplant_with_Coconut_and_Chili)_I). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Serving suggestion changed from chapatis (wheat) to rice or gluten-free dosa.
A South Indian eggplant dish where flame-roasted eggplant is mashed and mixed with a fresh paste of coconut, green chillies, and coriander. Smoky, bright, and naturally gluten-free.
Why this complexity: eggplant roasted directly over flame; fresh coconut-chili paste made in a food processor.
Ingredients
- 1 eggplant (aubergine), about 1 pound (450 g)
- 2–6 green chillies, as desired
- 1 cup fresh ground coconut
- 1 cup chopped fresh coriander leaves (cilantro)
- 2 cups paneer or yogurt (optional)
- Salt to taste
Method
- Roast the eggplant directly over a low flame, setting it right on the gas burner and turning it regularly until the skin is blackened and brittle and the flesh is soft, about 15–20 minutes.
- Set the eggplant aside to cool.
- Grind the chillies, coconut, and coriander together in a food processor to form a paste.
- Peel the skin off the eggplant and mash the flesh by hand to a uniform pulp.
- Mix in the coconut paste and the paneer or yogurt, along with salt to taste.
- Serve with rice or gluten-free dosa.
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