Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Eggplant Bhartha (Vegetable Dish), Raitha (yogurt salad)

Eggplant Bhartha


1 very large eggplant to two small eggplants

2 t oil or ghee

1 large onion, chopped

1 inch piece fresh ginger, peeled and chopped fine

4 cloves of garlic chopped
2 large tomatoes, chopped

1 t cumin powder

salt to taste

ground pepper to taste


In the oven, broil the eggplant until the peel is charred and the inside is soft. Let it cool, peel and mash the pulp. Set aside.


In a large, thick-bottomed frying pan, heat the vegetable oil or ghee and sauté the onions and ginger until the onions are golden, stirring frequently so the ginger doesn’t stick. Add the tomatoes, cumin, salt and pepper and continue to fry until the tomatoes are mushy. (Add water, if necessary, to prevent dehydration.)


Add the eggplant and keep cooking, stirring often, until the oil begins to separate out from the vegetables (about 10-15 minutes). Serve very hot. Yield 2 cups


Raitha (Yogurt with spices and vegetables)

2 cups plain yogurt

½ cup buttermilk

½ bunch cilantro chopped

1 medium cucumber peeled and shredded with seeds removed

½ t black salt

1 t toasted cumin

½ t paprika

¼ t nutmeg

Mix all ingredients and serve in small separate dishes with vegetable subzee, dahl and chapattis.


Serves 4-6


Recipes by Atma Kaur Khalsa 9/15/2007