Begun Pora

1 medium sized eggplant 
2 tbp Vegetable oil
1/4 ts Kalonji seeds
2 pieces Green chillies
1 Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 ts Green chillie, de-seeded and minced
1/4 ts Turmeric
1/2 ts Salt
1/2 ts Sugar
1/2 c Tomatoes, chopped
1 tb Cilantro

Chopped Green onions, for garnish

1. Smoke or roast the eggplant. Mash and set aside.
2. Heat oil in a skillet & when hot add the kalonji seeds along with the whole chillies. 
3. Fry for a few seconds & then add the onion & cook until it is richly browned.
4. Add garlic and ginger. Stir a few times. 
5. Add the remaining chilli, turmeric, salt, sugar and tomatoes.
6. Let the gravy simmer until the tomatoes disintegrate.
Note: Discard whole chillies if desired.
7. Add the eggplant and simmer. Cover for 10 minutes.
8. Stir occasionally to prevent it from sticking to the bottom.
9. Remove from heat and let it sit for 15 minutes.
10. Garnish with green onions and serve.


Popular Posts