Baigan bharta
Yield: 1 Servings
Ingredients:
- 1 md Eggplant
- 2 tb Veg oil
- 2 To 3 serrano chiles seeded And diced
- 1/4 ts Compound asafetida (or < 1/8 ts Pure)
- 1 To 2 tsp cumin seeds
- 2 ts Ground corriander
- 1 ts Salt
- 2 tb Chopped fresh cilantro
- 2/3 c Nonfat yogurt
- 1 To 2 tsp garam masala
Instructions:
Someone on r.f.v.c requested a recipe for Baigan Bharta yesterday; here is one from Yamuna Devi's "The Best of Lord Krishna's Cuisine" slightly tweaked that I make a lot. (also posted on r.f.v.c.) Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. (Some people roast the eggplant over charcoal for a nice flavor). Heat the ghee on medium; add cumin seeds serranos and asafetida. Cook until the cumin seeds darken. Add the eggplant salt and corriander; cook for about 10 minutes stirring occassionally. When it thickens remove from the heat add the yogurt cilantro and garam masala and serve. (The yogurt might curdle; to prevent that let the eggplant cool first then add the yogurt etc then briefly reheat.) From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203 Sept. 21 1994. Formatted by Sue Smith S.Smith34 TXFT40A@Prodigy.com using MMCONV.
