INGREDIENTS:1 md Eggplant
2 tb Vegetable oil
1/4 teaspoon of Kalonji seeds
2 each Green chiles
1 cup of Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 teaspoon of Green chile, seeded & minced
1/4 teaspoon of Turmeric
1/2 teaspoon of Salt
1/2 teaspoon of Sugar
1/2 cup of Tomatoes, chopped
1 tb Cilantro, chopped
Green onions, for garnish
DIRECTIONS:
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" -
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