Lacto: Baigan Bharta Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
2 tbsp: Ghee, or veg oil
2: Serrano chiles, seeded and diced
1/4 tsp: Compound asafetida,
1 tsp: Cumin seeds,
2 tsp: Ground corriander,
1 tsp: Salt,
2 tbsp: Chopped fresh cilantro,
2/3 cup: Nonfat yogurt,
1 tsp: Garam masala,
Directions:
Bake 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.) Chuck Narad -- diver/adventurer/engineer
Source from luhu.jp
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.) Chuck Narad -- diver/adventurer/engineer
Source from luhu.jp
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