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Baingan Bartha (Southern Style)

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Baingan Bartha (Southern Style)

Monday, 28 July 2008

Description

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.

Ingredients

At a glance

Regional

South India

Main Ingredient

Eggplant-Baingan

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

Methods/steps

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.

Additional Tips

Serve with chapatis, dosa or rice.

Source: http://en.wikibooks.org/wiki/Cookbook:Baingan_Bartha_(Southern)

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