page_title: Eggplant salads and appetizers
section_title: South Asia
hierarchical_section_title: Eggplant salads and appetizers / Varieties / South Asia
caption_attribution_description: English: Baingan Ka Bharta- An Indian Sabji.
context_page_description: Many cuisines feature eggplant salads and appetizers.
context_section_description: In Indian and Pakistani cuisine, an eggplant dish, by the name of baingan bartha, is popular especially in the regions of Punjab, Maharashtra, Bihar, Orissa and West Bengal. It is also eaten across Pakistan, as well as in Bangladesh. The dish has many names, depending on the local language (Hindi: baingan ka bharta, Bengali: বেগুন ভর্তা begun bhôrta, Marathi: wangyacha bharit).
  In the South Indian state of Tamil Nadu, the Tamils prepare kathrikai thayir kothsu, in which the eggplant is cooked, mashed and sautéed with mustard, red chili peppers, and sesame oil, after which yogurt is added to the mixture and dressed with cilantro coriander leaves. It is often eaten with an Indian flatbread (specifically roti or paratha), and is also served with rice, and/or raita (a yoghurt salad).
  Kashmiris prepare a spicy and tangy dish of eggplants called choek wangun with tamarind constituting an important part of the gravy.
caption: Baingan bartha
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