Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant
2 tb Vegetable oil
2 ea Red chiles, dried
1/4 ts Fenugreek seeds
1 1/2 tb Garlic, minced
1 ts Green chile, seeded minced
1/4 ts Turmeric
1/4 c Water
2 tb White poppyseeds, ground
-- into a paste
1/2 ts Salt
1/2 ts Sugar
Green onions, chopped, for
-- garnish

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"

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