Begun Pora

Rich Roasted Eggplant

1 medium eggplant
2 tablespoons vegetable oil
1/4 teaspoon kalonji seeds
2 green chiles
1 cup onion, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon green chile, seeded and minced
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup tomatoes, chopped
1 tablespoon cilantro, chopped
green onions, for garnish

Smoke or roast the eggplant. Mash and set aside.

Heat oil in a skillet and when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds and then add the onion and cook until it is richly browned. Add garlic and ginger and stir a few times. Mix in the remaining chile, turmeric, salt, sugar and tomatoes. Simmer, covered, until the tomatoes disintegrate and you're left with a thick sauce. Discard whole chiles if desired. Add the eggplant and simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking.

Remove from heat and let it sit 15 minutes.

Garnish with green onions and serve.



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