Title: Begun posto
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      1 md Eggplant
      2 tb Vegetable oil
      2 ea Red chiles, dried
    1/4 ts Fenugreek seeds
  1 1/2 tb Garlic, minced
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/4 c  Water
      2 tb White poppyseeds, ground
           -- into a paste
    1/2 ts Salt
    1/2 ts 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.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"