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Baigan Bharta Recipe
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To make Baigan Bharta you will need
Ingredients
| 1 | medium | Eggplant | | 2 | tablespoons | Veg oil | | 2 | | To 3 serrano chiles, seeded | | | And diced | | 1/4 | teaspoons | Compound asafetida (or < 1/8 | | teaspoons | Pure) | | 1 | | To 2 tsp cumin seeds | | 2 | teaspoons | Ground corriander | | 1 | teaspoon | Salt | | 2 | tablespoons | Chopped fresh cilantro | | 2/3 | cups | 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.)
Enjoy your Baigan Bharta
How much is in a cup?
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Sat 9 Aug 2008
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