| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | md | Eggplant |
| 2 | tb | Ghee (or veg oil) |
| 2 | Serrano chiles, seeded and diced | |
| 1/4 | ts | Compound asafetida |
| 1 | ts | Cumin seeds |
| 2 | ts | Ground corriander |
| 1 | ts | Salt |
| 2 | tb | Chopped fresh cilantro |
| 2/3 | c | Nonfat yogurt |
| 1 | ts | Garam masala |
INSTRUCTIONS
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.) Chuck Narad -- diver/adventurer/engineer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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