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Begun posto

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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