Instructions:

Yield: 4 servings

1 med Eggplant
2 tbsp Vegetable oil
2 ea 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

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.