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4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | medium | Eggplant |
2 | tablespoons | Vegetable oil |
2 | eaches | Red chiles, dried |
¼ | teaspoon | Fenugreek seeds |
1½ | tablespoon | Garlic, minced |
1 | teaspoon | Green chile, seeded & minced |
¼ | teaspoon | Turmeric |
¼ | cup | Water |
2 | tablespoons | White poppyseeds, ground into a paste |
½ | teaspoon | Salt |
½ | teaspoon | Sugar |
Green onions, chopped, for garnish |
Directions
Smoke & roast eggplant. Cool, mash & set aside.
Heat oil in a skilelt over medium-low heat. Fry red chiles until they darken. Add fenugreek, garlic & & green chile & stir until the garlic turns light brown, do not burn. Add turmeric & water. Bring to a boil.
Lower heat slightly & stir in the eggplant. Add poppyseed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes. Stir occasionally to prevent sticking. Remove from heat & let stand for a few minutes before serving. Garnish with green onion.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
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