Popular
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Recipe
* 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
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Preparation
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.
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