Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Begun pora

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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

Web Standards & Support: