Instructions:

Yield: 4 servings

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

Smoke or roast the eggplant. Mash & set aside.

Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned. Add garlic & ginger & stir a few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.

Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve.