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  Recipe Home » Vegetables » Baigan Bharta
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  Baigan Bharta
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
1 medium Eggplant
2 tbsp Veg oil
2 To 3 serrano chiles, seeded
And diced
1/4 tsp Compound asafetida (or < 1/8
tsp Pure)
1 To 2 tsp cumin seeds
2 tsp Ground corriander
1 tsp Salt
2 tbsp Chopped fresh cilantro
2/3 cup 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.
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