1 medium eggplant
Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin.
2 tablespoons ghee (or veg oil)
2 to 3 serrano chiles, seeded and diced
1/4 teaspoon compound asafetida (or 1/8 teaspoon pure)
1 to 2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon salt
2 tablespoons chopped fresh cilantro
2/3 cup nonfat yogurt
1 to 2 teaspoons garam masala
Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken.
Add the eggplant, salt, and coriander; cook for about 10 minutes, stirring occasionally.
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.)
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