Pyajklir chochuri
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 1½ | tablespoon | Vegetable oil |
| 2 | eaches | Red chiles, dried |
| ¼ | teaspoon | Five-spice powder |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Roasted red chile paste |
| 1 | tablespoon | Water |
| 1 | cup | Green onions, chopped |
Directions
Smoke & roast eggplant. Cool, mash & set aside.
Heat oil in a large skillet & fry red chiles until they darken: this only takes a few seconds in hot oil. Add five-spice powder & fry until it starts to crackle. Stir in the turmeric & salt, followed by the red chile paste & water. Mix well. Add the eghgplant, cover & simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes. Serve at once otherwise the green onions will lose their colour.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"