Baingan Bartha (South Indian Eggplant with Coconut and Chili) I
Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Paneer | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (1 pound / 450 kg ) eggplant (aubergine)
- 2–6 green chillies , as desired
- 1 cup fresh ground coconut
- 1 cup chopped fresh coriander leaves (cilantro)
- 2 cups paneer or yoghurt (optional)
- Salt to taste
Directions
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 paneer/yogurt, along with salt to taste.
Serve with chapatis , dosa or rice .