Yield: 4 Servings
|2 tablespoons||Vegetable oil|
|¼ teaspoon||Kalonji seeds|
|2 eaches||Green chiles|
|1 cup||Onion, finely chopped|
|1 tablespoon||Garlic, minced|
|1 tablespoon||Ginger, grated|
|1 teaspoon||Green chile, seeded & minced|
|½ cup||Tomatoes, chopped|
|1 tablespoon||Cilantro, chopped|
|Green onions, for garnish|
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"