Pyajklir Chochuri
bengali, indian, side dish, vegetables
1 medium eggplant
1 1/2 tablespoon vegetable oil
2 red chiles, dried
1/4 teaspoon five-spice powder
1/4 teaspoon turmeric
1/2 teaspoon salt
2 teaspoon roasted red chile paste
1 tablespoon water
1 cup green onions, chopped
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"
Yield: 4 servings