Begun Posto Recipe

• 1 med Eggplant
• 2 Tbsp. Vegetable oil
• 2 x Red chiles, dry
• 1/4 tsp Fenugreek seeds
• 1 1/2 Tbsp. Garlic, chopped
• 1 tsp Green chile, seeded & chopped
• 1/4 tsp Turmeric
• 1/4 c. Water
• 2 Tbsp. White poppyseeds, grnd into a paste
• 1/2 tsp Salt
• 1/2 tsp Sugar Green onions, minced, for garnish

1. Smoke & roast eggplant.
2. Cold, mash & set aside.
3. Heat oil in a skilelt over medium-low heat.
4. Fry red chiles till they darken.
5. Add in fenugreek, garlic & & green chile & stir till the garlic turns light brown, don't burn.
6. Add in turmeric & water.
7. Bring to a boil.
8. Lower heat slightly & stir in the eggplant.
9. Add in poppyseed paste, salt & sugar.
10. Mix well.
11. Simmer, covered, for 20 min.
12. Stir occasionally to prevent sticking.
13. Remove from heat & let stand for a few min before serving.
14. Garnish with green onion.
15. Bengal Region"

eggplant, vegetable oil, red chiles, seeds, garlic, green chile, turmeric, water, white poppyseeds, salt, sugar

Taken from cookeatshare.com/recipes/begun-posto-83255 (may not work)