Begun Posto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
2 tbsp: Vegetable oil,
2 each: Red chiles, dried
1/4 tsp: Fenugreek seeds,
1 1/2 tbsp: Garlic, minced
1 tsp: Green chile, seeded & minced
1/4 tsp: Turmeric,
1/4 cup: Water,
2 tbsp: White poppyseeds, ground, into a paste
1/2 tsp: Salt,
1/2 tsp: Sugar,
Green onions, chopped, for, garnish
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp