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
Transcribed cooking instructions as an idea can be traced back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
During the time of the Romans a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the Roman chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and dill. In the 15th century, knights returning from the crusades brought us many foods and spices from the holy land, including spices such as parsley and basil. These new foods and tastes was responsible for an outbreak in recipe publications, most of which still exist in private libraries. When we get to the 1900s, recipe publications are in high demand, as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Baigan Bharta recipe.
