• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 medium Eggplant

  2. 2 tablespoons Veg oil

  3. 2 To 3 serrano chiles, seeded

  4. And diced teaspoon Compound asafetida (or < 1/8

  5. teaspoon Pure)

  6. 1 To 2 tsp cumin seeds

  7. 2 teaspoons Ground corriander

  8. 1 teaspoon Salt

  9. 2 tablespoons Chopped fresh cilantro

  10. cup Nonfat yogurt

  11. 1 To 2 tsp garam masala

Instructions Jump to Ingredients ↑

  1. 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).

  2. Heat the ghee on medium; add cumin seeds, serranos, and asafetida.

  3. 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.)

  4. From: narad@... (Chuck Narad). rfvc Digest V94 Issue #203, Sept.

  5. , 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


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