🫙 From the Spice Rack
Baigan Bharta
1 md Eggplant 2 tb Veg oil 2 To 3 serrano chiles, seeded And diced 1/4 ts Compound asafetida (or < 1/8 ts Pure) 1 To 2 tsp cumin seeds 2 ts Ground corriander 1 ts Salt 2 tb Chopped...
maineasy
Ingredients8 items
Ingredients
- 1medium eggplant
- 2tbsp veg oil
- 2to 3 serrano chiles, seeded
- 2tsp ground corriander
- 1tsp salt
- 2tbsp chopped fresh cilantro
- 2/3cup nonfat yogurt
- 1to 2 tsp garam masala
Directions
- 1
1 md Eggplant 2 tb Veg oil 2 To 3 serrano chiles, seeded And diced 1/4 ts Compound asafetida (or < 1/8 ts Pure) 1 To 2 tsp cumin seeds 2 ts
- 2
here is one from Yamuna Devi's "The Best of Lord Krishna's Cuisine", slightly tweaked, that I make a lot
- 3
also posted on r.f.v.c.) Bake the eggplant 40 minutes at 425F on a baking sheet
- 4
Split it and scoop out the pulp
- 5
discard the skin
- 6
Some people roast the eggplant over charcoal for a nice flavor)
- 7
Heat the ghee on medium
- 8
add cumin seeds, serranos, and asafetida