Instructions: 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 & youre 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.

Bengal Region"

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