Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant
2 tb Ghee (or veg oil)
2 Serrano chiles, seeded and
-diced
1/4 ts Compound asafetida
1 ts Cumin seeds
2 ts Ground corriander
1 ts Salt
2 tb Chopped fresh cilantro
2/3 c Nonfat yogurt
1 ts Garam masala

Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and
scoop out the pulp; discard the skin.

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.) Chuck Narad -- diver/adventurer/engineer

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