Begun Porabengali, indian, side dish, vegetables 1 medium eggplant 2 tablespoon vegetable oil 1/4 teaspoon kalonji seeds 2 each green chiles 1 cup onion, finely chopped 1 tablespoon garlic, minced 1 tablespoon ginger, grated 1 teaspoon green chile, seeded & minced 1/4 teaspoon turmeric 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup tomatoes, chopped 1 tablespoon cilantro, chopped 1 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" |
