Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant
2 tb Vegetable oil
1/4 ts Kalonji seeds
2 ea Green chiles
1 c Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 ts Green chile, seeded minced
1/4 ts Turmeric
1/2 ts Salt
1/2 ts Sugar
1/2 c Tomatoes, chopped
1 tb Cilantro, chopped
Green onions, for garnish

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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