Recipe#11789

Title: Baigan Bharta

Newsgroups: rec.food.veg.cooking 
 From: narad@nudibranch.asd.sgi.com (Chuck Narad) 
 Subject: [LACTO] Baigan Bharta 
 Message-ID: E4xEI7.3sz@bisco.utcs.utoronto.ca 
 Date: Sat, 1 Feb 1997 00:19:12 GMT 

1 medium eggplant
 2 tbs ghee (or veg oil)
 2 - 3 serrano chiles, seeded and diced
 1/4 tsp compound asafetida (or < 1/8 tsp pure)
 1 - 2 tsp cumin seeds
 2 tsp ground corriander
 1 tsp salt
 2 tbs. chopped fresh cilantro
 2/3 cup nonfat yogurt
 1 - 2 tsp garam masala
 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.)