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Yield: 4 Servings

Measure 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
\N \N Green onions, chopped, for garnish

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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