Ingredients
1 medium eggplant
2 tbsp veg oil
2 to 3 serrano chiles, seeded
1 and diced
1/4 tsp compound asafetida (or < 1/8
1 tsp pure)
1 to 2 tsp cumin seeds
2 tsp ground corriander
1 tsp salt
2 tbsp chopped fresh cilantro
2/3 cup nonfat yogurt
1 to 2 tsp garam masala
Directions
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.
Servings: 1 servings
Baigan Bharta Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
Recipes as a concept can be observed far back into ancient history, in truth as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old cookbooks were just simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move on, there are a couple of books which date from the 1300s - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that appears on menues today, but instead recipes for the types of meals on the menues of the nobility of that time. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an eruption in recipe manuscripts, some of which are kept safe in private libraries. During the next few centuries, the powerful families of Europe strove to serve the most exotic banquets, and consequentially chefs and their recipes increased in prestige. However, it was during the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. The revolution that is television brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Baigan Bharta recipe.
