Instructions: T Pure) 1 To 2 tsp cumin seeds 2 t Ground corriander 1 t Salt 2 T Chopped fresh cilantro 2/3 c Nonfat yogurt 1 To 2 tsp garam masala

Someone on r.f.v.c requested a recipe for Baigan Bharta yesterday; here is one from Yamuna Devis "The Best of Lord Krishnas 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 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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