Categories: Vegetables, 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.