Ingredients
- 3 serrano chiles
- 2 corriander (ground)
- 1 eggplant
- 1/4 compound asafetida
- 1/8 pure
- 160 ml nonfat yogurt
- 30 ml veg oil
- 18 gr cilantro (chopped fresh)
- 6 gr garam masala
- 4 gr cumin seeds
- 3 gr salt
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 220ÂșC 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.)