Baigan Bharta Recipe

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Servings: 1

Ingredients

Cost per recipe $2.11 view details
  • 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

Directions

  1. 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
  2. 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.
  3. (Some people roast the eggplant over charcoal for a nice flavor).
  4. 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%
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