Begun Pora Recipe

• 1 med Eggplant
• 2 Tbsp. Vegetable oil
• 1/4 tsp Kalonji seeds
• 2 x Green chiles
• 1 c. Onion, finely minced
• 1 Tbsp. Garlic, chopped
• 1 Tbsp. Ginger, grated
• 1 tsp Green chile, seeded & chopped
• 1/4 tsp Turmeric
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1/2 c. Tomatoes, minced
• 1 Tbsp. Cilantro, minced Green onions, for garnish

1. Smoke or possibly roast the eggplant.
2. Mash & set aside.
3. Heat oil in a skillet & when warm add in the kalonji seeds along with the whole chiles.
4. Fry for a few seconds & then add in the onion & cook till it is richly browned.
5. Add in garlic & ginger & stir a few times.
6. Fold in the remaining chile, turmeric, salt, sugar & tomatoes.
7. Simmer, covered, till the toamtoes disintegrate & you're left with a thick sauce.
8. Throw away whole chiles if you like.
9. Add in the eggplant & simmer, covered, for 10 min.
10. Stir occasionally to prevent it sticking.
11. Remove from heat & let it sit 15 min.
12. Garnish with green onions & serve.
13. Bengal Region"

eggplant, vegetable oil, kalonji seeds, green chiles, onion, garlic, ginger, green chile, turmeric, salt, sugar, tomatoes, cilantro

Taken from cookeatshare.com/recipes/begun-pora-83254 (may not work)