Baigan Bharta (Mashed Eggplant)
INGREDIENTS:
1 md Eggplant
2 tb Veg oil
2 To 3 serrano chiles, seeded
And diced
1/4 ts Compound asafetida (or 1/8
ts Pure)
1 To 2 tsp cumin seeds
2 ts Ground corriander
1 ts Salt
2 tb Chopped fresh cilantro
2/3 c Nonfat yogurt
1 To 2 tsp garam masala
1 md Eggplant
2 tb Veg oil
2 To 3 serrano chiles, seeded
And diced
1/4 ts Compound asafetida (or 1/8
ts Pure)
1 To 2 tsp cumin seeds
2 ts Ground corriander
1 ts Salt
2 tb Chopped fresh cilantro
2/3 c 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.)
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.)