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"