1 medium eggplant
2 tbsp ghee (or veg oil)
2 serrano chiles, seeded and diced
1/4 tsp compound asafetida
1 tsp cumin seeds
2 tsp ground corriander
1 tsp salt
2 tbsp chopped fresh cilantro
2/3 cup nonfat yogurt
1 tsp garam masala
Directions
Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and
scoop out the pulp; discard the skin.
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.) Chuck Narad -- diver/adventurer/engineer
Servings: 1 servings
Lacto: Baigan Bharta Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
Written cooking instructions as an idea can be found far back into history, certainly as far back into history as the early Egyptians, and quite possibly further than that. However, in the main part, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a very modern way of dining. This early Roman chef informs us how the ancient chefs used many different herbs, including some that we all recognise like thyme, rue and dill. Over the next few hundred years, the powerful and rich houses competed to serve the best banquets, and as a consequence, the best chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the 1900s, cook books are highly popular due to more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Lacto_ Baigan Bharta recipe.
