Begun pora

4 Servings

Ingredients

QuantityIngredient
1mediumEggplant
2tablespoonsVegetable oil
¼teaspoonKalonji seeds
2eachesGreen chiles
1cupOnion, finely chopped
1tablespoonGarlic, minced
1tablespoonGinger, grated
1teaspoonGreen chile, seeded & minced
¼teaspoonTurmeric
½teaspoonSalt
½teaspoonSugar
½cupTomatoes, chopped
1tablespoonCilantro, chopped
Green onions, for garnish

Directions

Smoke or roast the eggplant. Mash & set aside.

Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned. Add garlic & ginger & stir a few times.

Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.

Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes.

Garnish with green onions & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"