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Ингредиенты
- 1 med eggplant
- 2 Tbsp. veg oil
- 2 x serrano chiles, seeded, up to 3 and diced
- 1/4 tsp compound asafetida, (or possibly ( 1/8
Инструкции
- Tablespoons Pure) 1 To 2 tsp cumin seeds 2 t Grnd corriander 1 t Salt 2 Tablespoons Minced 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, which I make a lot. (also posted on r.f.v.c.) Bake the eggplant 40 min at 425F on a baking sheet. Split it and scoop out the pulp; throw away the skin.
- (Some people roast the eggplant over charcoal for a nice flavor).
- Heat the ghee on medium; add in cumin seeds, serranos, and asafetida. Cook till the cumin seeds darken. Add in the eggplant, salt, and coriander; cook for about 10 min, stirring occasionally. When it thickens, remove from the heat, add in the yogurt, cilantro, and garam masala, and serve. (The yogurt might curdle; to prevent which, let the eggplant cold first, then add in the yogurt etc, then briefly reheat.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 410g | |
| Calories 333 | |
| Calories from Fat 247 | 74% |
| Total Fat 27.96g | 35% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 889mg | 25% |
| Total Carbs 21.94g | 6% |
| Dietary Fiber 13.1g | 44% |
| Sugars 9.17g | 6% |
| Protein 3.95g | 6% |
