Baigan Bharta
Yield
1 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
|
serrano chiles
seeded, diced |
*
|
||
| 1.3 | ml |
asafetida
compound, (or 1/8 ts pure) |
*
|
|
cumin seeds
|
|
||
| 1E+1 | ml |
coriander
ground |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
cilantro
chopped fresh |
|
| 158 | ml |
yogurt, non-fat
|
|
|
garam masala
|
*
|
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.)
