| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Veg-cook, Sept. |
1 |
Servings |
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 |
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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