Procedures Heat the ghee on medium, add cumin seeds, serranos, and asafetida.
Cook until the cumin seeds darken. Split it and scoop out the pulp, discard the skin. Bake the eggplant 40 minutes at 425F on a baking sheet. 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.