Baigan Bharta     


Description
Curry TypeVegetable
StrengthHot
DifficultyEasy
SourceYamuna Devi's "The Best of Lord Krishna's Cuisine"
VegetarianYes
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1 medium eggplant
2 tbs ghee (or veg oil)
2 - 3 serrano chiles, seeded and diced
1/4 tsp compound asafetida (or < 1/8 tsp pure)
1 - 2 tsp cumin seeds
2 tsp ground corriander
1 tsp salt
2 tbs. chopped fresh cilantro
2/3 cup nonfat yogurt
1 - 2 tsp garam masala
InstructionsBake 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.)
Notes
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