Cookbook:Baingan bartha (Southern) - eMyTextBooks

Cookbook:Baingan Bartha (Southern) (Redirected from Cookbook:Baingan bartha (Southern))

Cookbook | Recipe Index | Indian Cuisine | Vegetarian

Baingan bartha is a 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.

Ingredients

• single (1 pound) eggplant (aubergine) fruit
• 2-6 green chillies, as desired
• 1 cup fresh ground coconut
• 1 cup chopped coriander (see Warning below)
• 2 cups curd (or yoghurt)
• salt to taste

Procedure

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).
2. Set aside to cool.
3. Grind the chillies, coconut and coriander together in a food processor to form a paste.
4. Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
5. Mix in the coconut paste and then curds, along with salt to taste.

Serve with chapatis, dosa or rice.

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.