Title: Begun pora
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      1 md Eggplant
      2 tb Vegetable oil
    1/4 ts Kalonji seeds
      2 ea Green chiles
      1 c  Onion, finely chopped
      1 tb Garlic, minced
      1 tb Ginger, grated
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/2 ts Salt
    1/2 ts Sugar
    1/2 c  Tomatoes, chopped
      1 tb 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.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"