Begun pora

Yield: 4 Servings

Measure Ingredient
1 medium Eggplant
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
¼ teaspoon Turmeric
½ teaspoon Salt
½ teaspoon Sugar
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"

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