Yield: 1 Servings
|2 tablespoons||Veg oil|
|2||To 3 serrano chiles, seeded|
|¼ teaspoon||Compound asafetida (or < 1/8|
|1||To 2 tsp cumin seeds|
|2 teaspoons||Ground corriander|
|2 tablespoons||Chopped fresh cilantro|
|⅔ cup||Nonfat yogurt|
|1||To 2 tsp garam masala|
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@... (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.