Begun Posto
bengali, indian, side dish, vegetables
1 medium eggplant
2 tablespoon vegetable oil
2 red chiles, dried
1/4 teaspoon fenugreek seeds
1 1/2 tablespoon garlic, minced
1 teaspoon green chile, seeded & minced
1/4 teaspoon turmeric
1/4 cup water
2 tablespoon white poppyseeds, ground - into a p; aste
1/2 teaspoon salt
1/2 teaspoon sugar
1 green onions, chopped, for - garnis; h
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"
Yield: 4 servings