Recipe - Baigan Bharta

1 md Eggplant
2 tablespoon Veg oil
2 To 3 serrano chiles, seeded
And minced
One fourth teaspoon Compound asafetida (or 1/8
teaspoon Pure)
1 To 2 tsp cumin seeds
2 teaspoon Ground corriander
1 teaspoon Salt
2 tablespoon Chopped fresh cilantro
2/3 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@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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip