Baigan Bharta Recipe - Cooking Index
Baigan Bharta Recipe - Cooking Index
| 1 cup | Eggplant (medium) | |
| 2 tablespoons | Veg oil | |
| 2 | Serrano chiles - seeded, up to 3 | |
| And diced | ||
| 1/4 teaspoon | Compound asafetida - (or < 1/8 |
t Pure) 1 To 2 tsp cumin seeds 2 t Ground corriander 1 t Salt 2 T 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 coriander; cook for about 10 minutes, stirring occasionally. 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.)
Source:
Rave Revues, Lakewood Center for the Arts, L.O., Oregon /86
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