Everyday meals · India

Baingan Bartha (South Indian Eggplant with Coconut and Chili) I

Name: Baingan Bartha (South Indian Eggplant with Coconut and Chili) I
Total time: 40 min
Yield: 4
Cuisine: India
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

Baingan bartha is an eggplant (aubergine) dish much loved all over India. This southern version of the dish is very different from northern varieties, and well suited to the cuisine of the region.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYEasy

SERVES4

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

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

Let’s make it

Step 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).
Step 2
Grind the chillies, coconut, and coriander together in a food processor to form a paste.
Step 3
Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
Step 4
Mix in the coconut paste and paneer/yogurt, along with salt to taste.
Step 5
Serve with chapatis, dosa or rice.

Baingan Bartha (South Indian Eggplant with Coconut and Chili) I

What you’ll need

Let’s make it

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