Lacto: baigan bharta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 2 | tablespoons | Ghee (or veg oil) |
| 2 | Serrano chiles, seeded and diced | |
| ¼ | teaspoon | Compound asafetida |
| 1 | teaspoon | Cumin seeds |
| 2 | teaspoons | Ground corriander |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Chopped fresh cilantro |
| ⅔ | cup | Nonfat yogurt |
| 1 | teaspoon | Garam masala |
Directions
Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin.
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.) Chuck Narad -- diver/adventurer/engineer