Begun Pora Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
2 tbsp: Vegetable oil,
1/4 tsp: Kalonji seeds,
2 each: Green chiles,
1 cup: Onion, finely chopped
1 tbsp: Garlic, minced
1 tbsp: Ginger, grated
1 tsp: Green chile, seeded & minced
1/4 tsp: Turmeric,
1/2 tsp: Salt,
1/2 tsp: Sugar,
1/2 cup: Tomatoes, chopped
1 tbsp: Cilantro, chopped
Green onions, for garnish
Directions:
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 & youre 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"
Source from luhu.jp
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 & youre 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"
Source from luhu.jp