Baigan Bharta
Yield
1 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium | eggplant |
*
|
| 2 | tablespoons | vegetable oil |
|
| 2-3 | serrano |
serrano chiles
seeded, diced |
*
|
| ¼ | teaspoon |
asafetida
compound, (or 1/8 ts pure) |
*
|
| 1-2 | teaspoon | cumin seeds |
|
| 2 | teaspoons |
coriander
ground |
|
| 1 | teaspoon | salt |
|
| 2 | tablespoons |
cilantro
chopped fresh |
|
| ⅔ | cup | yogurt, non-fat | |
| 1-2 | teaspoon | garam masala |
*
|
Low Cholesterol, Trans-fat Free
Directions
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.)
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