Begun Pora

Description

 * Ethnicity - Bengali, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 1 medium eggplant (about 1 lb)
 * 2 tablespoons olive oil
 * 1/4 teaspoon kalonji seeds (also called jeera, tastes like onion)
 * 1 to 2 whole green chilies
 * 1 cup onion, finely chopped (about 1 medium onion)
 * 1 tablespoon garlic, minced
 * 1 tablespoon ginger, minced
 * 1 teaspoon seeded, minced fresh green chili
 * 1/4 teaspoon turmeric
 * 1/2 teaspoon salt
 * 1/2 teaspoon sugar
 * 1/2 cup tomatoes, coarsely chopped
 * Chopped cilantro
 * Chopped green onions

Directions

 * 1) Smoke or roast the eggplant: Hold the eggplant over a low open gas flame.
 * 2) Rotate the eggplant 90 degrees every few minutes or so. The skin will gradually darken, the eggplant will start to sag, and you will notice a pleasant smoky smell.
 * 3) After about 20 minutes or half an hour, when the skin is completely charred, remove the eggplant from the flame.
 * 4) This step can be done by broiling or roasting the eggplant in the oven, but you will not get the same smoky flavour which makes this dish so good.
 * 5) Allow the eggplant to cool, then discard all of the skin, chop the flesh then mash with a fork.
 * 6) Heat oil in a skillet over medium low heat. Fry kalonji seeds and whole green chilies for a few seconds, then add onion and fry until it is richly browned but not burnt.
 * 7) Add chopped green chili, turmeric, salt, sugar and tomatoes. Simmer, covered, until tomatoes disintegrate into sauce, about 10 minutes.
 * 8) Add the eggplant and simmer, covered, at least 10 minutes to blend flavours, stirring occasionally to prevent sticking. Remove from heat. Let stand 15 minutes to help develop flavours.
 * 9) Add cilantro & green onions. Mix and serve.
 * 10) Like most Indian dishes, this is one that improves drastically with age. I usually make it the day before the meal & then reheat just before serving.