Baigan Bharta

• 1 medium eggplant
• 2 tablespoons vegetable oil
• 2-3 serrano serrano chiles seeded, diced
• 1/4 teaspoon asafetida compound, (or 1/8 ts pure)
• 1-2 teaspoon cumin seeds
• 2 teaspoons coriander ground
• 1 teaspoon salt
• 2 tablespoons cilantro chopped fresh
• 23 cup yogurt, non-fat
• 1-2 teaspoon garam masala

1. Bake the eggplant 40 minutes at 425F on a baking sheet.
2. Split it and scoop out the pulp; discard the skin.
3. (Some people roast the eggplant over charcoal for a nice flavor).
4. Heat the ghee on medium; add cumin seeds, serranos, and asafetida.
5. Cook until the cumin seeds darken.
6. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally.
7. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.
8. (The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.)

eggplant, vegetable oil, serrano serrano chiles, asafetida compound, cumin seeds, coriander ground, salt, cilantro, yogurt, garam masala

Taken from recipeland.com/recipe/v/baigan-bharta-3802 (may not work)