Baigan Bharta Recipe

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.)

Step 1

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).

Step 2

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.)

Things You'll Need

  • 1md Eggplant
  • 2T Veg oil
  • 2 To 3 serrano chiles, seeded
  • And diced
  • 1/4t Compound asafetida (or
  • Pure)
  • 1 To 2 tsp cumin seeds
  • 2t Ground corriander
  • 1t Salt
  • 2T Chopped fresh cilantro
  • 2/3c Nonfat yogurt
  • 1 To 2 tsp garam masala

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