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

Baingan Bartha (South Indian Eggplant with Coconut and Chili) I: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

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Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Mike130012, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Baigan_(_Brinjal_)_Bharta.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Baingan Bartha (South Indian Eggplant with Coconut and Chili) I

Photo: Mike130012 · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 4
Difficulty: Medium

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

Instructions

  1. 1Roast 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. 2Set aside to cool.
  3. 3Grind the chillies, coconut, and coriander together in a food processor to form a paste.
  4. 4Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
  5. 5Mix in the coconut paste and paneer/yogurt, along with salt to taste.
  6. 6Serve with chapatis , dosa or rice .

Camp tips

  • • Baingan bartha is commonly produced with coriander (seeds) and/or cilantro (leaves, from the same plant, and thus sometimes confusingly called coriander as well).
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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