Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: SidesServes: 4Time: 40 minComplexity: 3/5

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

  1. 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.
  2. Set the eggplant aside to cool.
  3. Grind the chillies, coconut, and coriander together in a food processor to form a paste.
  4. Peel the skin off the eggplant and mash the flesh by hand to a uniform pulp.
  5. Mix in the coconut paste and the paneer or yogurt, along with salt to taste.
  6. Serve with rice or gluten-free dosa.

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