1 medium eggplant
2 tbs ghee (or veg oil)
2 - 3 serrano chiles, seeded and diced
1/4 tsp compound asafetida (or < 1/8 tsp pure)
1 - 2 tsp cumin seeds
2 tsp ground corriander
1 tsp salt
2 tbs. chopped fresh cilantro
2/3 cup nonfat yogurt
1 - 2 tsp 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