---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Baigan Bharta
  Categories: Veg-cook, Sept.
       Yield: 1 servings
  
       1 md Eggplant
       2 T  Veg oil
       2    To 3 serrano chiles, seeded
            And diced
     1/4 t  Compound asafetida (or < 1/8
         t  Pure)
       1    To 2 tsp cumin seeds
       2 t  Ground corriander
       1 t  Salt
       2 T  Chopped fresh cilantro
     2/3 c  Nonfat yogurt
       1    To 2 tsp garam masala
  
   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.)
   
   From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue
   #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34,
   TXFT40A@Prodigy.com using MMCONV.
  
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