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1 medium eggplant
2 tablespoons vegetable oil
2 red chiles, dried
1/4 teaspoon fenugreek seeds
1-1/2 tablespoons garlic, minced
1 tablespoon green chile, seeded and minced
1/4 teaspoon turmeric
1/4 cup water
2 tablespoons white poppyseeds, ground into a paste
1/2 teaspoon salt
1/2 teaspoon sugar
green onions, chopped, for, garnish

Smoke and roast eggplant.

Cool, mash and set aside.

Heat oil in a skillet over medium-low heat. Fry red chiles until they darken.

Add fenugreek, garlic and green chile and stir until the garlic turns light brown, do not burn.

Add turmeric and water . Bring to a boil. Lower heat slightly and stir in the eggplant.

Add poppyseed paste, salt and sugar. Mix well. Simmer, covered, for 20 minutes. Stir occasionally to prevent sticking. Remove from heat and let stand for a few minutes before serving.

Garnish with green onion.



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